Austrian Gugelhupf

Yields:	6 servings
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	Preparation	80 minutes
	Cooking	40 minutes
	Ready In	120 minutes

Ingredients

1/2	cup	milk	warm (110 f to 115f)
2	each	yeast, active dry
4	cups	flour, all-purpose
1	cup	butter	or margerine
1/2	cup	sugar
4	large	eggs
1	cup	raisins, seedless	light
1/4	cup	currants
2	teaspoons	orange zest	finely shredded
1/2	teaspoon	salt
1/4	cup	almonds	whole blanched

Directions

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. Arange 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 350 F 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.

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Member Review

Vietnamese Curry or Cari

After being a little homesick and missing some good homecooking, I researched the Internet and found this recipe for one of my favorite Vietnamese comfort foods. This recipe tastes just like what Mom use to make, and my Western husband loves us. We've had it twice in the last month.

Reviewed by histhao

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