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GUGELHUPF

Category:    German, Cakes, Desserts
Yield:8 servings
 
      1 pk Yeast; Dry Active                   1 x  Lemon; Rind Of, Grated
      1 c  Milk; Scalded Then Cooled         3/4 c  Raisins
      1 c  Sugar                             1/3 c  Almonds; Ground (2 oz Pk)
      1 c  Butter Or Margarine               1/2 ts Salt
      5 ea Eggs; Large                         4 c  Flour; Unbleached, Unsifted
      1 ts Vanilla Extract                
 
  Sprinkle yeast into milk to dissolve.  In a large bowl beat sugar and
  butter until light and fluffy.  Beat in eggs, one at a time.  Stir in
  vanilla, lemon rind, raisins, and almonds.  Mix salt and flour.  Add milk
  and flour mixtures, alternately, ending with the flour mixture.  Grease a
  gugelhopf mold*, budt pan, or tube pan.  Pour batter into pan.  Cover and
  let rise until doubled in bulk, about 2 hours.  Bake in preheated 375
  degree F. Oven for 40 minutes or until browned and done.  Serve warm with
  butter. * The gugelhopf mold is know also as a turban-head pan. If this is
  not availiable, you can use the others with the same results.
 

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