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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This fruitcake is beautiful straight out of the bundt pan. Very nice for Christmas. Ingredients:
1/2 cup warm milk,(110 f - 115f) |
2 packages active dry yeast |
4 cups all-purpose flour |
1 cup butter or margerine |
1/2 cup sugar |
4 eggs, room temperature |
1 cup golden raisins |
1/4 cup currants |
2 tsp orange peel, finely shredded |
1/2 tsp salt |
1/4 cup whole blanched amonds |
Directions:
1. Pour warm milk in a medium mixing bowl.
2. Sprinkle yeast over milk.
3. Add 1/2 cup flour.
4. Beat with a large spoon about 1 minute.
5. Cover and let rise in a warm place until almost double (40 minutes).
6. In a large mixeing bowl beat butter and sugar until light and fluffy.
7. Add the eggs, one at a time, mixing well after each addition.
8. Stir in yeast mixture, raisins, currants, orange peel and salt.
9. Gradually stir in the remaining 3-1/2 cups flour.
10. Lightly grease and flour a 9-cup gugelhupf mold or 12-cup bundt pan.
11. Arange whole almonds in a design or pattern in the bottom of the pan.
12. Carefully spoon batter over almonds.
13. Cover and let rise in a warm place until almost double (about 1 hour).
14. Bake in a 350 F oven about 40 minutes.
15. If necessary cover top with foil for the last 15 minutes to prevent over-browning.
16. Cool for 20 minutes, then remove from pan.
17. Turn on to wire rack and cool completely.
18. Sift powdered sugar over cake before serving,.
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