Gugelhopf

Description
This is a Swiss family recipe I received from my aunt. It is a well balanced dessert. It is a traditional European dessert bread that can be served during a meal or as a light dessert. It is known for its understated sweetness and characteristic ring shape. Traditionally this is baked in a mold known as a gugelhopf (or kugelhopf) pan. Bundt pans, with their round form, deep fluted sides and central funnel will substitute fine.



Ingredients

 * 1½ cups (300 g) flour
 * 1 teaspoon baking powder
 * ½ cup (120 g) white sugar
 * ½ teaspoon salt
 * ¼ – ½ cup (1 dl) milk
 * ¼ cup (60 g) butter
 * 1 lemon, juice and zest of
 * ½ cup (100 g) raisins
 * ½ cup (100g) almonds
 * 2 eggs, beaten

Directions

 * 1) Soften butter, add sugar and eggs, stir till creamy.
 * 2) Sift flour, baking powder and salt.
 * 3) Fold dry ingredients into creamy mixture.
 * 4) Blend in almonds, raisins, lemon.
 * 5) Add needed milk.
 * 6) Pour into greased cake form/angel food cake pan.
 * 7) Bake at 350 °F for 30 to 40 minutes.
 * 8) Remove from oven and cool.
 * 9) If you wish to add a glaze use recipe below.
 * 10) To create a glaze, combine 3 cups of powdered sugar, ¾ cup of milk, ½ teaspoon vanilla extract, and the zest (grated skin) of 1 orange in a large bowl.
 * 11) Drizzle glaze on top of gugelhopf and enjoy!.