French Kugelhupf Cake
From tippystclair 15 years agoIngredients
- 1/2 cup warm milk,(110 F - 115F) shopping list
- 2 packages active dry yeast shopping list
- 4 cups all-purpose flour, shopping list
- 1 cup butter or margerine shopping list
- 1/2 cup sugar shopping list
- 4 eggs, room temperature shopping list
- 1 cup golden raisins shopping list
- 1/4 cup currants shopping list
- 2 tsp orange peel, finely shredded shopping list
- 1/2 tsp salt shopping list
- 1/4 cup whole blanched amonds shopping list
How to make it
- Pour 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 mixeing bowl beat butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- 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 bundt pan.
- Arange whole almonds in a design or pattern 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 for the last 15 minutes to prevent over-browning.
- Cool for 20 minutes, then remove from pan.
- Turn on to wire rack and cool completely.
- Sift powdered sugar over cake before serving,.
People Who Like This Dish 2
- minitindel THE HEART OF THE WINE COUNTRY, CA
- tippystclair North Hollywood, GB
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Reviewed by 1 people-
wow fantastic what a beautiful cake high 5 on all of these
minitindel in THE HEART OF THE WINE COUNTRY loved it
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