German Turban Cake Recipe

Summary

CuisineCourse
MethodDish

Ingredients

 Active dry yeast1⁄4 Ounce (1 Package)
 Warm water1⁄4 Cup (4 tbs) (105 To 115 F)
 Lukewarm milk1⁄2 Cup (8 tbs), scalded and then cooled
 Sugar1⁄3 Cup (5.33 tbs)
 Salt1⁄2 Teaspoon
 Margarine/Butter1⁄3 Cup (5.33 tbs), softened
 Eggs3
 Vanilla1⁄2 Teaspoon
 All purpose flour3 Cup (48 tbs)
 Golden raisins1⁄2 Cup (8 tbs)
 Finely shredded lemon peel1 Tablespoon
 Sugar1 Tablespoon
 Ground cinnamon1⁄2 Teaspoon
 Chopped blanched almonds1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3118 Calories from Fat 975

% Daily Value*

Total Fat 111 g171.4%

Saturated Fat 20.1 g100.7%

Trans Fat 0 g

Cholesterol 645.7 mg

Sodium 1286.5 mg53.6%

Total Carbohydrates 460 g153.5%

Dietary Fiber 24.1 g96.3%

Sugars 142.5 g

Protein 80 g160.8%

Vitamin A 69% Vitamin C 37%

Calcium 49.2% Iron 141.2%

*Based on a 2000 Calorie diet

Directions

Dissolve yeast in warm water in large mixer bowl.
Add milk, 1/3 cup sugar, the salt, margarine, eggs, vanilla and 1 1/2 cups of the flour.
Beat on low speed, scraping bowl constantly, 30 seconds.
Beat on medium speed, scraping bowl occasionally, 4 minutes.
Stir in raisins, lemon peel and remaining flour.
Scrape batter from side of bowl.
Cover; let rise in warm place until double, about 1 1/2 hours.
Stir down batter by beating 25 strokes.
Grease side and bottom of 12-cup bundt cake pan or anodized aluminum ring mold.
Mix 1 tablespoon sugar and the cinnamon; sprinkle half the sugar mixture in pan.
Spread half the batter in pan; sprinkle with almonds.
Spread remaining batter over almonds; sprinkle with remaining sugar mixture.
Cover; let rise until double, about 1 hour.
Heat oven to 350°.
Bake until golden brown, about 50 minutes.
Immediately remove from pan.
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