Kugelhopf (or Gugelhupf) Cake

18 oz flour / 7 oz butter / 3.5 oz sugar / 2 eggs / 8.5 oz milk / 
1 tsp. salt / 2 oz seedless raisins / approx. 2 oz almonds / 
1 oz baker's yeast
(amounts are as exact as possible - the original measurements in this 
recipe were metric)

Warm milk gently.  Retain 1/2 glass, slowly stir in the yeast and leave 
to expand.  Add butter, sugar and salt to the remainder.  Place the 
flour in a bowl, make a well in the center, crack in the eggs and add 
the above mixture.  Mix well, knead and turn the dough occasionally to 
allow it to absorb as much air as possible (in the old days it would be 
kneaded for 1/2 hour).  When the dough no longer sticks to the board 
add the yeast and continue to knead the dough ("klopfe") for a few 
moments.  Then place back in the bowl and cover with a cloth.  The 
dough should be left to rise in a warm place (approx. 1 hour).  When 
the dough is well-risen add the raisins soaked in warm water.  Butter 
the Kugelhopf dish and sprinkle the almonds in each of the sections.  
Lay the dough carefully in the dish and leave to rise until it reaches 
just above the top of the cake-mold.  Bake in a medium oven for about 
45 mins.  The Kugelhopf should be golden brown in color.  The cake may 
be protected by foil placed on top during cooking.  Serve dusted with 
icing sugar (confectioner's sugar) for Sunday breakfast or as a dessert 
accompanied by a glass of good Alsace wine (Gewurztraminer or 
Riesling).

Enjoy!

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