Recipe - Gugelhupf

1 pack Yeast; Dry Active
1 cup Milk; Scalded Then Cooled
1 cup Sugar
1 cup Butter Or Margarine
5 Eggs; Large
1 teaspoon Vanilla Extract
Lemon; Rind Of, Grated
Three fourths cup Raisins
1/3 cup Almonds; Ground (2 ounce Pk)
One half teaspoon Salt
4 cup Flour; Unbleached, Unsifted

Sprinkle yeast into milk to dissolve. In a large bowl beat sugar and
butter until light and fluffy. Beat in eggs, one at a time. Stir in
vanilla, lemon rind, raisins, and almonds. Mix salt and flour. Add milk and
flour mixtures, alternately, ending with the flour mixture. Grease a
gugelhopf mold*, budt pan, or tube pan. Pour batter into pan. Cover and let
rise until doubled in bulk, about 2 hours. Bake in preheated 375 degree F.
Oven for 40 minutes or until browned and done. Serve warm with butter. *
The gugelhopf mold is know also as a turbanhead pan. If this is not
availiable, you can use the others with the same results.

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