Prep 2 hrs
Cook 40 mins
When I was an exchange student in Germany, my German mother often had this one the table for breakfast.
- 1 (1/4 ounce) packet dry active yeast
- 1 cup milk, Scalded Then Cooled
- 1 cup sugar
- 1 cup butter or 1 cup margarine
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 lemon, rind of, Grated
- 3⁄4 cup golden raisin
- 1⁄3 cup almonds, Ground (2 oz Pk)
- 1⁄2 teaspoon salt
- 4 cups flour, Unbleached, Unsifted
- 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.