Gugelhupf
rec.food.recipes/Fred Towner (1998)

1 pkg dry active yeast
1 cup milk; scalded then cooled
1 cup sugar
1 cup butter or margarine
5 large eggs
1 tsp vanilla extract
grated lemon; rind
3/4 cup raisins
1/3 cup (2 oz pkg) almonds; ground
1/2 tsp salt
4 cups unbleached flour; unsifted

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*, bundt 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 available, you can use the others with the same results.