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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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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. Ingredients:
1 1/2 cups flour (300 g) |
1 teaspoon baking powder |
1/2 cup white sugar (120 g) |
1/2 teaspoon salt |
1/4-1/2 cup milk (1 dl) |
1/4 cup butter (60 g) |
1 lemon, juice and zest of |
1/2 cup raisins (100 g) |
1/2 cup almonds (100g) |
2 eggs, beaten |
Directions:
1. Soften butter, add sugar and eggs, stir till creamy.
2. Sift flour, baking powder and salt.
3. Fold dry ingredients into creamy mixture.
4. Blend in almonds, raisins, lemon.
5. Add needed milk.
6. Pour into greased cake form/angel food cake pan.
7. Bake at 350 F for 30 to 40 minutes.
8. Remove from oven and cool.
9. If you wish to add a glaze use recipe below.
10. To create a glaze, combine 3 cups of powdered sugar, 3/4 cup of milk, 1/2 teaspoon vanilla extract, and the zest (grated skin) of 1 orange in a large bowl.
11. Drizzle glaze on top of Gugelhopf and enjoy!
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