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German Turban Cake

Global.Potpourri's picture
  Active dry yeast 1⁄4 Ounce (1 Package)
  Warm water 1⁄4 Cup (4 tbs) (105 To 115 F)
  Lukewarm milk 1⁄2 Cup (8 tbs), scalded and then cooled
  Sugar 1⁄3 Cup (5.33 tbs)
  Salt 1⁄2 Teaspoon
  Margarine/Butter 1⁄3 Cup (5.33 tbs), softened
  Eggs 3
  Vanilla 1⁄2 Teaspoon
  All purpose flour 3 Cup (48 tbs)
  Golden raisins 1⁄2 Cup (8 tbs)
  Finely shredded lemon peel 1 Tablespoon
  Sugar 1 Tablespoon
  Ground cinnamon 1⁄2 Teaspoon
  Chopped blanched almonds 1⁄2 Cup (8 tbs)

Dissolve yeast in warm water in large mixer bowl.
Add milk, 1/3 cup sugar, the salt, margarine, eggs, vanilla and 1 1/2 cups of the flour.
Beat on low speed, scraping bowl constantly, 30 seconds.
Beat on medium speed, scraping bowl occasionally, 4 minutes.
Stir in raisins, lemon peel and remaining flour.
Scrape batter from side of bowl.
Cover; let rise in warm place until double, about 1 1/2 hours.
Stir down batter by beating 25 strokes.
Grease side and bottom of 12-cup bundt cake pan or anodized aluminum ring mold.
Mix 1 tablespoon sugar and the cinnamon; sprinkle half the sugar mixture in pan.
Spread half the batter in pan; sprinkle with almonds.
Spread remaining batter over almonds; sprinkle with remaining sugar mixture.
Cover; let rise until double, about 1 hour.
Heat oven to 350°.
Bake until golden brown, about 50 minutes.
Immediately remove from pan.

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