Raisin and Almond Cake
|Milk||1⁄4 Pint (150 Milliliter, 2/3 Cup)|
|Dried yeast||1 Ounce (25 Gram)|
|Butter||6 Ounce (175 Gram, 3/4 Cup)|
|Flour||1 1⁄4 Pound (600 Gram, 4 1/2 Cups)|
|Castor sugar||3 Ounce (75 Gram, 3 Tablespoon)|
|Sultanas||5 Ounce, soaked in kirsch (200 Gram, 1 Cup)|
|Whole blanched almonds||12 (About 1 Dozen)|
|Icing sugar||2 Tablespoon (Powdered Sugar)|
Warm the milk gently.
Add yeast and butter to milk and mix well.
Sieve flour into a large mixing bowl, and add salt, eggs, and sugar.
Combine them and slowly add the warmed milk, butter, and yeast.
Knead well for about 20 min until the mixture no longer sticks to the sides of the bowl.The dough should be moist but not wet.
Cover the bowl with a damp cloth, and leave in a warm place for about 1 hr.
Knead again, then add and work in the sultanas soaked in kirsch.
Butter the mould well, and decorate inside with almonds.
Pile dough into mould.
Again, leave in a warm place until dough has risen to the top, 1 hr or so.
Bake in a pre-heatcd oven, 180°C/Gas Mark 4/350°F, for about 1 hr.
Push a knife into the dough, and if it comes out clean the Kugelhopf is ready.
If it browns too quickly, cover with a sheet of greaseproof paper or silver foil.
Turn out of mould, dust with icing sugar, and serve hot or cold.