Austrian Gugelhupf

120 minutes Prep: 80 minutes Cook: 40 minutes

772 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1/2	cup	milk	warm (110 f to 115f)
2	each	yeast, active dry
4	cups	flour, all-purpose
1	cup	butter	or margerine
1/2	cup	sugar
4	large	eggs
1	cup	raisins, seedless	light
1/4	cup	currants
2	teaspoons	orange zest	finely shredded
1/2	teaspoon	salt
1/4	cup	almonds	whole blanched

Directions

Place warm milk in a medium mixing bowl. Sprinkle yeast over milk. Add 1/2 cup flour. Beat with a large spoon about 1 minute. Cover and let rise in a warm place until almost double (40 minutes).

In a large mixer bowl beat butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after adding each. Stir in yeast mixture, raisins, currants, orange peel and salt. Gradually stir in the remaining 3-1/2 cups flour.

Lightly grease and flour a 9-cup gugelhupf mold or 12-cup fluted tube pan. Arange whole almonds in a design in the bottom of the pan. Carefully spoon batter over almonds. Cover and let rise in a warm place until almost double (about 1 hour).

Bake in a 350 F oven about 40 minutes. If necessary cover top with foil the last 15 minutes of baking time to prevent over browning. Remove from pan. Cool on wire rack.

Before serving, sift powdered sugar over cake.

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Nutrition Facts

Serving Size 222g

Amount per Serving

Calories 772 41% of calories from fat

	% Daily Value*
Total Fat 35.0g	54%
Saturated Fat 21.0g	104%
Trans Fat 0.0g
Cholesterol 224mg	75%
Sodium 474mg	20%
Total Carbohydrate 102.0g	34%
Dietary Fiber 3.0g	13%
Sugars 32.0g
Protein 15.0g	29%

Vitamin A	23%		Vitamin C	17%
Calcium	8%		Iron	28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Apple Pancakes

Great recipe. I wonder how much more whole wheat flour I could get away with. Also...I've learned that I can use doctorgrandmas delight, which is an all natural and calorie free sugar replacement, instead of sugar. I still need to use a pinch of sugar to jump start yeast in yeast recipes. Also, reminder...use fresh baking soda!

Reviewed by bigbaka