Cooking Times

35 min
Prep Time
50 min
Cook Time
85 min
Total Time

Ingredients (12 items)

3.00 cups All-purpose flour
2.00 tbsp Active dry yeast
1.00 cup Warm milk
0.75 cup Butter
softened
0.75 cup Sugar
4.00 Eggs
1.00 tbsp Lemon zest
1.00 tsp Vanilla extract
0.50 tsp Salt
1.00 cup Raisins
soaked in rum
0.50 cup Sliced almonds
0.25 cup Powdered sugar
for dusting

Instructions (12 steps)

1
Dissolve yeast in warm milk with 1 tsp sugar, proof 10 minutes.
10 minutes
2
Cream butter and sugar until fluffy.
5 minutes
3
Beat in eggs one at a time.
4
Mix in lemon zest and vanilla.
5
Combine flour and salt.
6
Alternate adding flour and yeast mixture to butter mixture.
7
Fold in drained raisins.
8
Butter gugelhupf mold, press almonds into bottom.
9
Pour batter into mold, let rise 1 hour.
60 minutes
10
Bake at 350°F for 45-50 minutes until golden.
47 minutes
11
Cool in pan 10 minutes, invert onto rack.
10 minutes
12
Dust with powdered sugar when cool.