Gugelhupf Cake

• cup raisins (small, tart raisins) or 1/3 cup currants (small, tart raisins)1⁄3 cup
• cup candied lemon peel or 1/4 cup orange↗1⁄4 cup
• orange juice or rum, to cover↗
• cup blanched chopped almonds1⁄4 cup
• (1/4 ounce) package fresh yeast (17 grams) or (1/4 ounce) package dry yeast (2 1/4 tsp.)1
• cup lukewarm milk (125 ml)1⁄2 cup
• tablespoons butter, softened (180 grams)↗13 tablespoons
• eggs↗4
• cup sugar (120 grams)↗2⁄3 cup
• teaspoon salt↗1⁄2 teaspoon
• teaspoon lemon zest↗1 -2 teaspoon
• teaspoon vanilla extract↗1 teaspoon
• cups flour (500 grams)↗3 3⁄4 cups
• tablespoons milk or 2 -4 tablespoons cream, as needed↗2 -4 tablespoons

Step-by-step instructions

1. 1

   Cover the raisins and candied peel (if using) with orange juice or rum. Let sit overnight, or warm for about a minute in the microwave and let cool to room temperature. Set aside.

2. 2

   Dissolve yeast in lukewarm milk with about 1 teaspoon of sugar and proof for about 15 minutes, or until bubbles form.

3. 3

   Mix butter and sugar until creamy. Add eggs, one at a time. It's best if all ingredients are room temperature.

4. 4

   Add vanilla, salt and lemon zest, then beat in flour and proofed yeast mixture and beat until a sticky batter forms. Add more milk or cream, if necessary, to thin the mixture and allow it to drop from the spoon.

5. 5

   Drain raisins and lemon peel and fold them together with the almonds into the batter.

6. 6

   Butter a bundt form, a Gugelhupf mold or a ring pan with a 9 or 10 cup capacity and sprinkle the inside with breadcrumbs.

7. 7

   Spread the batter into the prepared Bundt pan or Gugelhupf form. Let it rise in a warm spot until almost doubled. Because my ingredients and house were at 60°F, this took over an hour.

8. 8

   Bake in a pre heated oven (350°F) for 40 - 50 minutes.

9. 9

   Let cool for about 10 minutes, then turn the cake out onto a rack to cool completely. Sprinkle powdered sugar over the top or cover in chocolate couverture (or chocolate glaze).

10. 10

    Note:Sometimes, a Gugelhupf is served as a birthday cake with a bouquet of flowers placed in the middle. Traditionally, the "Geburtstagskind" (birthday child, irrespective of age) is responsible for entertaining any well-wishers who drop by, and this is a perfect cake for that: a festive form which requires no refrigeration and has enough fat that it will not dry out during a long day on the side board.