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,.

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    " It was excellent "
    minitindel ate it and said...
    wow fantastic what a beautiful cake high 5 on all of these
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