| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | German | German, Cakes, Desserts | 8 | Servings |
INGREDIENTS
| 1 | pk | Yeast; Dry Active |
| 1 | c | Milk; Scalded Then Cooled |
| 1 | c | Sugar |
| 1 | c | Butter Or Margarine |
| 5 | Eggs; Large | |
| 1 | ts | Vanilla Extract |
| Lemon; Rind Of, Grated | ||
| 3/4 | c | Raisins |
| 1/3 | c | Almonds; Ground (2 oz Pk) |
| 1/2 | ts | Salt |
| 4 | c | Flour; Unbleached, Unsifted |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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