Austrian Gugelhupf

Recipe Ingredients

1/2 cup	118ml	Milk - warm (110f to 115f)
2		Yeast - active dry packages
4 cups	250g / 8.8oz	Flour - all-purpose
1 cup	198g / 7oz	Butter or margarine
1/2 cup	99g / 3.5oz	Sugar
4		Eggs
1 cup	160g / 5.6oz	Light raisins
1/4 cup	15g / 0.5oz	Currants
2 teaspoons	10ml	Orange peel - finely shredded
1/2 teaspoon	2.5ml	Salt
1/4 cup	23g / 0.8oz	Almonds - whole blanched

Recipe Instructions

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 peel 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 350F 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.

Source:
William Roberts Department of Computer Science and Statistic

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