French Kugelhupf Cake Recipe

Ingredients

    * 1/2 cup warm milk,(110 F - 115F)
    * 2 packages active dry yeast
    * 4 cups all-purpose flour,
    * 1 cup butter or margerine
    * 1/2 cup sugar
    * 4 eggs, room temperature
    * 1 cup golden raisins
    * 1/4 cup currants
    * 2 tsp orange peel, finely shredded
    * 1/2 tsp salt
    * 1/4 cup whole blanched amonds

Directions

   1. Pour warm milk in a medium mixing bowl.
   2. Sprinkle yeast over milk.
   3. Add 1/2 cup flour.
   4. Beat with a large spoon about 1 minute.
   5. Cover and let rise in a warm place until almost double (40 minutes).
   6. In a large mixeing bowl beat butter and sugar until light and fluffy.
   7. Add the eggs, one at a time, mixing well after each addition.
   8. Stir in yeast mixture, raisins, currants, orange peel and salt.
   9. Gradually stir in the remaining 3-1/2 cups flour.
  10. Lightly grease and flour a 9-cup gugelhupf mold or 12-cup bundt pan.
  11. Arange whole almonds in a design or pattern in the bottom of the pan.
  12. Carefully spoon batter over almonds.
  13. Cover and let rise in a warm place until almost double (about 1 hour).
  14. Bake in a 350 F oven about 40 minutes.
  15. If necessary cover top with foil for the last 15 minutes to prevent over-browning.
  16. Cool for 20 minutes, then remove from pan.
  17. Turn on to wire rack and cool completely.
  18. Sift powdered sugar over cake before serving.