Description Edit

  • Servings: 8

Ingredients Edit

Directions Edit

  1. Sprinkle yeast into milk to dissolve.
  2. In a large bowl beat sugar and butter until light and fluffy.
  3. Beat in eggs, one at a time.
  4. Stir in vanilla, lemon rind, raisins, and almonds.
  5. Mix salt and flour.
  6. Add milk and flour mixtures, alternately, ending with the flour mixture.
  7. Grease a gugelhopf mold [1]

, bundt pan, or tube pan.

  1. Pour batter into pan.
  2. Cover and let rise until doubled in bulk, about 2 hours.
  3. Bake in preheated 375°F.
  4. Oven for 40 minutes or until browned and done.
  5. Serve warm with butter.

Notes Edit

  1. The gugelhopf mold is known also as a turban-head pan. If this is not available, you can use the others with the same results.

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