• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings


  • Recipe Submitted by on

Category: Cakes, Desserts, German

 Ingredients List

  • 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


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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