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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Just bought this lovely new bundt pan and this recipe was on the box. I searche on here for others and there are a couple but differant than this one - for one thing it only takes 2 eggs, not 6. I'm truly guessing at the serving size as it's not listed. When I made it I did add a teaspoon of vanilla extract and a teaspoon of almond as I was leaving out the raisins (can't stand them myself) and it was wonderful, light and only slightly sweet. Next time I'm going to make a vanilla glaze drizzle over it and top with almonds for a prettier presentation. Ingredients:
1 1/2 teaspoons yeast |
2 tablespoons warm water |
1 cup milk |
6 tablespoons butter |
1/3 cup sugar |
3 3/4 cups flour |
1 teaspoon salt |
2 eggs |
1 3/4 cups golden raisins |
2 teaspoons orange peel (or lemon) |
Directions:
1. In small bowl, stir together yeast and warm water; let stand 5-10 minutes, until foamy.
2. In small saucepan, combine milk, butter and sugar.
3. Heat over medium heat, stirring often, until butter melts and sugar dissolves.
4. In large mixing bowl, combine four and salt.
5. Stir in yeast mixture.
6. Gradually add milk mixture, blending at low speed.
7. Increase speed to medium and add eggs, one at a time.
8. Stir in raisins and orange peel.
9. Generously grease pan. (I'm using my new bundt pan for this).
10. Spoon dough into prepared pan. (Dough will be sticky).
11. Cover with oiled plastic wrap and a towel.
12. Set in warm place to rise until doubled, about 2 hours.
13. Heat oven to 375°F.
14. Bake 15 minutes. Cover loosely with foil and continue baking 15-20 minutes in pan.
15. Invert onto cooling rack.
16. Cool completely.
17. Dust with powdered sugar before serving. (or optionally with a glaze).
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