GUGLHUPF

Ingredients:
Butter - 110 gms
Milk - 100 ml
Flour - 250 gms
Easy blend yeast - 1 sachet
Sugar - 2 tbsp
Melted butter and flour for the mould
Almonds - 65 gms (blanched and slivered)
Large eggs - 3 (lightly beaten)
Raisins - 65 gms
Zest of one lemon, grated
Vanilla icing sugar - 1 tsp

Method:

• Put the 100 gms butter in a bowl. Soften by standing over a bowl or pan of hot water.
• Heat the milk in a saucepan over a low heat until just tepid.
• Sift the flour into a warmed bowl with the yeast and sugar.
• Mix well, then add the milk with the beaten eggs. 
• Mix weell to form a smooth batter, gradually adding the softened butter which should be just warm, not hot.
• Stir in the raisins and the lemon zest.
• Brush a 900 ml Guglhupf mould witht he butter, dust with flour and sprinkle it evenly with almond slivers.
• Heat the oven to 220 C.
• Pour the mixture into the Guglhupf tin (it should be about 2/3 full). Cover it with a cloth and stand in a warm place away from draughts to rise.
• When the mixture has risen to within 1/2" of the top of the mould. Place it in the oven and turn down the heat to 190 C.
• After 5 mnutes (without opening the door) turn doen the oven to 180 C and continue baking for up to 40 minutes.
• Test the cake pressing the top with your finger tips before removing it from the oven.
• Allow the cake to cool for 5 minutes before carefully removing it from the mould.
• Dust it with vanilla sugar while still warm.
• This cake is best eaten fresh. Any left-overs make a delicious trifle.