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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Aunt Jen's Gugelhupf Cake Recipe

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This recipe for Aunt Jen's Gugelhupf Cake is from Good Food to Share, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 envelopes of yeast
1/2 cup milk (warm)
2 tbsp sugar
4 cups flour
3/4 cup sugar
1 tsp salt
2 tsp vanilla extract
1 cup raisins
3/4 cup sliced almonds
grated rind of 1 lemon
4 eggs (beaten)
3/4 cup butter (melted)
1/2 cup milk (warm)
powdered sugar
Directions:
Directions:
Dissolve 2 envelopes of yeast in 1/2 cup warm milk. Add in 2 tablespoons of sugar. Put the mixture in a warm place for 1/2 hour.

Sift 4 cups of flour into a warm bowl. Add 3/4 cup of sugar, 1 teaspoon salt, 2 teaspoons vanilla, 1 cup raisins, 3/4 cup sliced almonds, and the grated rind of 1 lemon and toss these ingredients to combine them.

Make a well in the center of the flour, pour in the yeast mixture and stir. Incorporate as much flour into the liquid as possible.

Stir 4 beaten eggs and 3/4 cup melted butter into the dough and continue to incorporate the flour. Work in gradually about 1/2 cup of warm milk to form a smooth dough.

Dust the dough with flour, cover it with a warm towel, and let it rise in a warm place for 2 hours, or until it doubles in bulk.

Turn the dough out onto a floured board, punch it down, and shape it quickly into a ring. Put the ring in a well buttered and floured 10 inch bundt cake pan. Cover and let the dough rise for 1 hour.

Heat oven to 350 degrees and bake for 35-40 minutes. Cover the top with parchment paper so the top will not brown too quickly. Dust the cake with powdered sugar and let it stand overnight before serving.
Personal Notes:
Personal Notes:
This was Aunt Jen's recipe and her favorite dessert!!!

*Kimmy adds in dried cranberries to add more flavor.

 

 

 

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