---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Gugelhupf
  Categories: German, Cakes
       Yield: 8 servings
  
       1 pk Yeast; Dry Active                   1 x  Lemon; Rind Of, Grated
       1 c  Milk; Scalded Then Cooled         3/4 c  Raisins
       1 c  Sugar                             1/3 c  Almonds; Ground (2 oz Pk)
       1 c  Butter Or Margarine               1/2 ts Salt
       5 ea Eggs; Large                         4 c  Flour; Unbleached, Unsifted
       1 ts Vanilla Extract                
  
   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.  Grease a
   gugelhopf mold*, budt pan, or tube pan.  Pour batter into pan.  Cover and
   let rise until doubled in bulk, about 2 hours.  Bake in preheated 375
   degree F. Oven for 40 minutes or until browned and done.  Serve warm with
   butter.
   *  The gugelhopf mold is know also as a turban-head pan.  If this is not
   availiable, you can use the others with the same results.
  
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