MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05
 
      Title: Gugelhupf
 Categories: German, Cake, Dessert
      Yield: 8 Portionen
 
      1 pk Yeast; dry active
      1 c  Sugar
      5    Eggs; large
      1 x  Lemon; rind of, grated
    1/3 c  Almonds; ground (2 oz pk)
      4 c  Flour; unbleached, unsifted
      1 c  Milk; scalded then cooled
      1 c  Butter or margarine
      1 ts Vanilla extract
    3/4 c  Raisins
    1/2 ts Salt
 
  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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