Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Milk -- warm (110 to 115 F)
2 pkg Active dry yeast
4 c All-purpose flour
1 c Butter
1/2 c Sugar
4 Eggs
1 c Light raisins
1/4 c Currants
2 ts Orange zest -- finely shredded
1/2 ts Salt
1/4 c Whole blanched almonds
Place warm milk in a medium mixing bowl. Sprinkle yeast over milk.
Add 1/2 cup flour. Beat with a large spoon about 1 minute. Cover
and let rise in a warm place until almost double (40 minutes).
In a large mixer bowl beat butter and sugar until light and fluffy.
Add the eggs, one at a time, mixing well after adding each. Stir in
yeast mixture, raisins, currants, orange zest, and salt. Gradually
stir in the remaining 3-1/2 cups flour.
Lightly grease and flour a 9-cup gugelhupf mold or 12-cup fluted
tube pan. Arrange whole almonds in a design in the bottom of the
pan. Carefully spoon batter over almonds. Cover and let rise in a
warm place until almost double (about 1 hour). Bake in a 350 F oven
about 40 minutes. If necessary cover top with foil the last
15 minutes of baking time to prevent over browning. Remove from
pan. Cool on wire rack. Before serving, sift powdered sugar over
cake.
