Ingredients: 3 1/2 oz butter 4 tbsp milk 5 oz sugar grated rind of 1/2 a lemon 5 eggs, separated 1 tsp vanilla 10 oz flour 1/2 cup raisins, washed and dried 2 tsp baking powder
Directions:Use butter or margarine to grease a bundt cake form and sprinkle flour over the greased form until it has a thin layer of flour all over. Shake off the excess flour. Beat egg whites until very stiff, set aside. Beat butter until very creamy, add sugar and beat until pale and fluffy, add eggs one by one and vanilla and lemon rind and beat mixture until it turns pale yellow and very creamy. Mix flour and baking powder and add 2/3 of the flour and all the milk by the spoonful to the mixture. Add the remaining flour, raisins and the egg whites by the spoonful and gently fold under the mixture. Bake at 350 degrees until golden brown. Let the Gugelhupf cool in the pan for about 30 minutes and sprinkle it with powdered sugar after removing it from the pan. |