---------- Recipe via Meal-Master (tm) v8.03
  
       Title: GUGELHUPF
  Categories: German, Cakes, Desserts
       Yield: 8 servings
  
       1 pk Yeast; Dry Active
       1 c  Milk; Scalded Then Cooled
       1 c  Sugar
       1 c  Butter Or Margarine
       5 ea Eggs; Large
       1 ts Vanilla Extract
       1 x  Lemon; Rind Of, Grated
     3/4 c  Raisins
     1/3 c  Almonds; Ground (2 oz Pk)
     1/2 ts Salt
       4 c  Flour; Unbleached, 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*, budt 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 availiable, you can use the
   others with the same results.
  
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