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Associate.com - Share Your Recipe!

Recipe Name: Austrian Gugelhupf Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1/2 Cup(s) Milk, warm 110 F to 115F
2 Yeast, active dry packages
4 Cup(s) Flour, all-purpose
1 Cup(s) Butter or margerine
1/2 Cup(s) Sugar
4 Eggs
1 Cup(s) Light raisins
1/4 Cup(s) Currants
2 Teaspoon(s) Orange peel, finely shredded
1/2 Teaspoon(s) Salt
1/4 Cup(s) 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. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 483
Calories From Fat: 65
Total Fat: 7.5g
Cholesterol: 125.6mg
Sodium: 254mg
Potassium: 277.8mg
Carbohydrates: 88g
Fiber: 3.7g
Sugar: 22.5g
Protein: 15.6g


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