Gugelhupf Recipe
Ingredients
| Dark raisins | 1/2 Cup (16 tbs) | |
| Golden Raisins | 1/2 Cup (16 tbs) | |
| Cherries | 1/2 Cup (16 tbs), dried | |
| Dark rum for soaking | ||
| Or bread flour | 2 Cup (16 tbs) | |
| Cake flour | 2 Cup (16 tbs) | |
| Baking powder | 1/2 Tablespoon | |
| Salt | 1 Pinch | |
| Unsalted butter | 1 Cup (16 tbs) | |
| Granulated Sugar | 3/4 Cup (16 tbs) | |
| Eggs | 5 | |
| Milk | 1 Cup (16 tbs) | |
| Grated zest of 1/2 lemon | ||
| Sliced almonds for lining molds | ||
| Powdered sugar for dusting | ||
Directions
In a small bowl, soak the raisins and dried cherries in dark rum to cover for at least 1 hour.
Sift together the bread flour, cake flour, baking powder, and salt.
Preheat the oven to 350°F.
In a large bowl, use a hand mixer or an electric mixer with paddle attachment to cream the butter and granulated sugar until light.
(Do not whip.) Slowly cream in the eggs, one at a time.
Alternately add the milk and sifted dry ingredients in thirds.
Drain the dried fruit and add along with the lemon zest.
Grease a 10-inch gugelhupf mold with butter and sprinkle it with sliced almonds.
Pour in the batter and bake for about 50 minutes, or until a knife or wooden skewer inserted in the middle comes out clean.
Allow the cake to cool in the pan before turning out.
Using a fine sieve or sifter, dust with powdered sugar and slice the cake into 16 portions.
Sift together the bread flour, cake flour, baking powder, and salt.
Preheat the oven to 350°F.
In a large bowl, use a hand mixer or an electric mixer with paddle attachment to cream the butter and granulated sugar until light.
(Do not whip.) Slowly cream in the eggs, one at a time.
Alternately add the milk and sifted dry ingredients in thirds.
Drain the dried fruit and add along with the lemon zest.
Grease a 10-inch gugelhupf mold with butter and sprinkle it with sliced almonds.
Pour in the batter and bake for about 50 minutes, or until a knife or wooden skewer inserted in the middle comes out clean.
Allow the cake to cool in the pan before turning out.
Using a fine sieve or sifter, dust with powdered sugar and slice the cake into 16 portions.
Chef
