Gugelhopf

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This is a swiss family recipe i received from my aunt. It is a well balanced dessert. It is a traditional european dessert bread that can be served during a meal or as a light dessert. It is known for its understated sweetness and characteristic ring shape. Traditionaly this is baked in a mold known as a gugelhopf (or kugelhopf) pan. Bundt pans, with their round form, deep fluted sides and central funnel will substitute fine.

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Steps

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Soften butter , add sugar and eggs , stir till creamy.

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Sift flour , baking powder and salt.

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Fold dry ingredients into creamy mixture.

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Blend in almonds , raisins , lemon.

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Add needed milk.

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Pour into greased cake form / angel food cake pan.

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Bake at 350 f for 30 to 40 minutes.

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Remove from oven and cool.

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If you wish to add a glaze use recipe below.

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To create a glaze , combine 3 cups of powdered sugar , cup of milk , teaspoon vanilla extract , and the zest of 1 orange in a large bowl.

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Drizzle glaze on top of gugelhopf and enjoy !.

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Ingredients

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flour, baking powder, white sugar, salt, milk, butter, lemon, juice and zest of, raisins, almonds, eggs