Kugelhupf, also called Bunt Kuchen
Ingredients
- 1 pound flour
- 10 ounces butter
- 2 yeast cakes
- 6 whole eggs and 6 yolks
- 3/4 cup of sugar
- 1/2 teaspoonful salt
- 1 cupful seeded raisins
- 1/2 cupful lukewarm milk
Instructions
Break the yeast into a small bowl, add the lukewarm milk and 1 teaspoonful sugar; let it stand till the yeast rises to the surface, then add 1/2 cupful of flour, mix to a stiff batter; cover and let stand till it is a light sponge. In the meantime stir butter and sugar to a cream; add the yolks one at a time, then alternately a little flour and 1 whole egg, till all are used; beat this with the right hand 10 minutes; add the raisins, and last the sponge; continue to beat 5 minutes; butter a large ribbed form with tube in the center; dust with powdered sugar, pour in the cake mixture; set the form in a warm place till the contents has risen to double its size; then place the form on a tin with salt and bake in a medium-hot oven about 45 minutes. When done, take it out of the oven, let it stand a few minutes, then turn the cake out of the form, dust it with sugar, and serve when cold.
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