Raisin Cake (Kugelhopf)
Source of Recipe
Internet
List of Ingredients
1 cup butter
5 eggs
2 1/3 cups all-purpose flour, sifted
1/2 teaspoon salt
2 tablespoons sugar
1 package dry yeast
2 tablespoons lukewarm water
1 teaspoon lukewarm water
1 teaspoon vanilla
1 teaspoon lemon extract
1 cup seedless raisins
1/2 cup slivered almonds
2 tablespoons confectioners' sugar
Beat the butter in a bowl until light and fluffy. Add the eggs, one at a time, and beat well. Add the flour, salt and sugar, beating constantly.
Dissolve the yeast in the water and beat into the dough, along with the vanilla and lemon extract. Stir in the raisins.
Butter a 10-inch tube pan and sprinkle the bottom with the almonds. Turn the dough into the pan, distributing it evenly. Cover and let rise until the dough almost reaches the top of pan.
Bake in a 350-degree oven for 45 minutes. Let the Kugelhopf cool in the pan for 20 minutes. Turn it out and sprinkle the top with confectioners' sugar. Cool thoroughly before slicing. Makes 10 to 12 servings.
Note: You'll find Kugelhopf dough to be moist and sticky. A standing mixer with dough hooks works best with this recipe.
Recipe
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