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Gugelhupf

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Ingredients
  Dark raisins 1⁄2 Cup (8 tbs)
  Golden raisins 1⁄2 Cup (8 tbs)
  Dried cherries 1⁄2 Cup (8 tbs)
  Dark rum 1⁄4 Cup (4 tbs) (For Soaking)
  Bread flour 2 Cup (32 tbs)
  Cake flour 2 Cup (32 tbs)
  Baking powder 1⁄2 Tablespoon
  Salt 1 Pinch
  Unsalted butter 1 Cup (16 tbs) (At Room Temperature, 2 Sticks)
  Granulated sugar 3⁄4 Cup (12 tbs)
  Eggs 5
  Milk 1 Cup (16 tbs)
  Grated lemon zest 1⁄2
  Sliced almonds 1 Tablespoon (For Lining Molds)
  Powdered sugar 1 Tablespoon (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.

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Ingredient: 
Raisin

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