|Raisins||2⁄3 Cup (10.67 tbs), washed|
|Cake yeast/1 tablespoon active dry yeast||1 Tablespoon|
|Lukewarm milk||1 1⁄2 Cup (24 tbs)|
|Shredded blanched almonds||1⁄4 Cup (4 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Grated lemon rind||1 Teaspoon|
Spoon the kirsch over the raisins, mix well, cover and set aside.
Stir the yeast into the lukewarm milk until well mixed, add 1 teaspoon of the sugar and leave for 10 minutes until frothy.
Thickly butter a large 8 3/4-inch Kugelhopf or fluted tube pan and sprinkle in the almonds to coat the pan evenly.
Cream the butter with the remaining sugar and gradually beat in the eggs.
Adda little of the flour, then mix in the yeast liquid and work in the rest of the flour with the salt to give a very soft dough.
Beat the mixture well with a wooden spoon.
Work the grated lemon rind and the raisins evenly into the dough then turn it into the prepared pan so that the pan is half to two-thirds full.
Cover with oiled plastic wrap and leave in a warm place to rise until the dough reaches the top of the pan.
Bake in the center of a moderately hot oven (400°F) for 20 minutes, then reduce the temperature to 375°F and continue baking for a further 40 minutes.
If the cake seems to be browning too quickly, cover the top with wax paper.
Leave the Kugelhopf in the pan for about 5 minutes then turn it out onto a cake rack and leave to cool.