|Yeast||1⁄2 Ounce (Compressed)|
|Superfine sugar||6 Ounce|
|All purpose flour||1 Pound|
|Orange rind||1 Teaspoon, finely grated|
|Seedless raisins||6 Ounce|
Blend yeast with 4 tablespoons (1/3 cup) of the milk.
Cream butter and sugar together until light and fluffy.
Beat in the eggs, one at a time.
Stir in the yeast liquid and half of the flour.
Add remaining milk and beat well.
Fold in remaining flour, salt, orange rind, raisins and nuts.
Turn into a greased Kugelhupf mould or a large ring mould; the dough should only half fill the tin.
Put into an oiled polythene (plastic) bag and leave in a warm place for 2 hours or until almost risen to the top of the tin.
Remove from the bag.
Bake in a moderate oven, 350°F, Gas Mark 4 for 40 minutes or until a skewer, inserted into the centre of the cake, comes out clean.
Leave in the tin for 30 minutes before turning out onto a wire rack to cool.
Sprinkle with icing sugar before serving.