Recipe - Austrian Gugelhupf

One half cup Milk, warm (110 F to 115F)
2 Yeast, active dry packages
4 cup Flour, allpurpose
1 cup Butter or margerine
One half cup Sugar
4 Eggs
1 cup Light raisins
One fourth cup Currants
2 teaspoon Orange peel, finely shredded
One half teaspoon Salt
One fourth cup Almonds, whole blanched

Place warm milk in a medium mixing bowl. Sprinkle yeast over milk. Add 1/2
cup flour. Beat with a large spoon about 1 minute. Cover and let rise in a
warm place until almost double (40 minutes). In a large mixer bowl beat
butter and sugar until light and fluffy. Add the eggs, one at a time,
mixing well after adding each. Stir in yeast mixture, raisins, currants,
orange peel and salt. Gradually stir in the remaining 3One half cups flour.
Lightly grease and flour a 9cup gugelhupf mold or 12cup fluted tube pan.
Arange whole almonds in a design in the bottom of the pan. Carefully spoon
batter over almonds. Cover and let rise in a warm place until almost
double (about 1 hour). Bake in a 350 F oven about 40 minutes. If necessary
cover top with foil the last 15 minutes of baking time to prevent over
browning. Remove from pan. Cool on wire rack. Before serving, sift
powdered sugar over cake.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini