|Golden raisins||1⁄2 Cup (8 tbs)|
|Grated lemon rind||2 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Unflavored gelatin||1⁄2 Teaspoon|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Caramel glaze||1 Cup (16 tbs)|
|Grated orange rind||2 Tablespoon|
|Strawberry halves||2 (For Garnish)|
Combine raisins and kirsch and allow to macerate at room temperature at least an hour, longer if desired.
Soften gelatin in water in small saucepan; stir to mix; dissolve over very low heat.
In large mixing bowl combine egg whites, orange and lemon rinds, gelatin, vanilla and 1/2 teaspoon of the kirsch from the raisins.
Beat with electric mixer at high speed, just until foamy white.
Add sugar a few tablespoons at a time and continue beating until meringue mixture forms stiff glossy peaks.
Drain off remaining kirsch and fold raisins into meringue.
Spoon mixture into a buttered and sugared 12 cup kugelhopf mold or 10 inch Bundt pan.
Cut through the mixture with a spatula to break up any large air bubbles; smooth top.
Place pan in a larger, deeper pan; put both pans on bottom shelf of oven that has been heated to 300 degrees.
Pull shelf out and pour boiling water into outer pan to the depth of 3 or 4 inches up the side of the tube pan.
Bake for 30 minutes.
Then tent a piece of foil over top of the pan if dessert is browning too fast.
Bake 15 to 25 minutes longer, or until cake tester inserted in center comes out without any of the meringue clinging to it.
Remove pan from water to wire rack.
Run knife around the outer edge and the inside tube to loosen.
This keeps dessert from tearing as it cools and shrinks.
Cool completely in pan.
When dessert is cooled, run knife around edges again and carefully remove from pan directly onto serving plate.
The dessert can be made to this point the morning of the day it will be served and refrigerated.
The glaze may be made a few hours before serving.
When you are ready to make the glaze, remove kugelhopf from refrigerator.