1 Package Yeast; Dry Active
1 Cup Milk; Scalded Then Cooled
1 Cup Sugar
1 Cup Butter Or Margarine
5 Eggs; Large
1 Teaspoon Vanilla Extract
1 Tablespoon Lemon Rind (rind of 1 lemon)
3/4 Cup Raisins
1/3 Cup Almonds; Ground
1/2 Teaspoon Salt
4 Cups 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. [Picture 2]
Grease a gugelhopf mould. (more commonly known as a bundt, tube or turban pan in Australia). [This was the first time I have used a cast iron cake mould and they are oiled and then dusted with flour.]
Pour batter into pan.
Cover and let rise until doubled in bulk, about 2 hours. Bake in preheated 190C (375F) Oven for 40 minutes or until browned and done. [Picture 4]