Mom's Kugelhopf/Gugelhupf
 
Ingredients
  • 1 cup (210 grams / 7.25 ounces) sugar
  • 1 cup (227 grams / 8 ounces) butter
  • 5 eggs
  • 4 cups (540 grams / 19 ounces) flour
  • 1 tablespoon (12 grams / .4 ounces) baking powder
  • ½ teaspoon salt
  • 1 cup (240 ml / 8 ounces) milk
  • 1 teaspoon vanilla extract (or the zest of a lemon)
  • 1 cup (150 grams / 5 ounces) raisins
  • confectioners sugar (for dusting)
Instructions
  1. Place sugar and butter in a mixing bowl.
  2. Beat at medium-high speed until thoroughly combined.
  3. Add eggs, one at a time. Beat after each addition until incorporated.
  4. Combine flour, baking powder and salt in a bowl.
  5. Combine the milk and the vanilla (or lemon zest) in a liquid measuring cup.
  6. Add the flour mixture to the butter mixture in three parts, alternating with milk and vanilla, beating smooth after each addition. Take care to not over-beat.
  7. Stir in the raisins.
  8. Preheat the oven to 350°F / 175°C.
  9. Butter a 12 cup / 3 liter Gugelhupf pan.
  10. Coat with flour and tap out the excess.
  11. Evenly spread dough in the pan.
  12. Place in the pre-heated oven for 45-60 minutes, until baked through. A thin knife inserted into the middle should come out clean.
  13. Remove from oven and let cool on rack.
  14. Un-mold.
  15. When completely cold, dust with confectioners (icing) sugar. This can easily be done by placing a large spoonful of the sugar in a small, fine sieve then stirring with the spoon as the sieve is moved above the cake.
Recipe by Crawfish and Caramel | Amy Eber at http://crawfishandcaramel.com/moms-kugelhopfgugelhupf/