KUGELHOPF
From: Home Made Best Made by Reader's Digest Cookbook
Servings: 12

1/2 cup California Zante currants
1/2 cup California raisins
3 tablespoons rum
butter (for greasing pan)
1/3 cup slivered almonds
2 1/4 ounces dry yeast
1 cup warm milk (105 to 115 degrees F)
3 cups all purpose flour
Pinch of salt
3 tablespoons granulated sugar
3 eggs, lightly beaten
1 stick (4 ounces) butter, melted
TO SERVE:
Sifted powdered sugar

In a small bowl, soak currants and raisins in rum. Set aside.

Generously butter a 9-inch bundt pan and press almonds into butter. Refrigerate until needed.

In a small bowl, stir yeast into milk.

Into a large mixing bowl, sift flour and salt. Make a well in center and add yeast mixture, sugar, eggs, and melted butter. With mixer on low, beat well.

Stir in the soaked raisins and rum. Spread batter into prepared pan. Cover with a damp cloth and let stand in a warm place for 30 minutes, or until mixture has risen to 1 to 2 inches below pans top.

Preheat oven to 375 degrees F.

Bake for 45 to 50 minutes, or until a tester comes out clean. Let stand for a few minutes, then turn out on a rack to cool.

TO SERVE:
Dust with powdered sugar.