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Gugelhopf


  • 1/2 C dark raisins
  • 1/2 C golden raisins
  • 1/2 C dried cherries
  • Dark rum for soaking
  • 2 C bread flour
  • 2 C cake flour
  • 1/2 T baking powder
  • Pinch salt
  • 1 C (2 sticks) unsalted butter at room temperature
  • 3/4 C granulated sugar
  • 5 eggs
  • 1 C milk
  • Grated zest of 1/2 lemon
  • Sliced almonds for lining molds
  • Powdered sugar for dusting

  1. 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.
  2. 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.
  3. Grease a 10 inch Gugelhopf mold (a regular bundt pan can be substituted if you don't have a Gugelhopf 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. Makes 1 cake; Serves 16

 

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