Description:

Gugelhopf is a traditional Swiss pound cake, resembling a bundt cake, that can be served during a meal or as a light dessert. It is known for its understated sweetness and characteristic ring shape. Traditionaly this is baked in a mold known as a gugelhopf (or kugelhopf) pan. Bundt pans, with their round form, deep fluted sides and central funnel will substitute fine. (Our traditional gugelhopf had the fluted-twist shape, as pictured above.)

What you will need:

• 2 1/2 cups flour
• 1 cup milk
• 2 eggs
• 1 cup sugar
• 1/2 cup raisins (optional)
• 1 square butter or margarine
• 1 heaping tbsp shortening
• 1 1/2 tsp baking powder
• Grated lemon rind
• Lemon extract (or juice from grated lemon)
• Pinch of salt
• Powdered sugar
• Gugelhopf pan

Directions:

Combine the melted butter, shortening and sugar and mix well for two minutes. Add two eggs and mix well for another minute. Add washed rasins and sift in flour and baking powder, lemon rind and a few drops of lemon extract. Mix and add milk. Now mix again, but not as much as you would mix a cake according to American recipes. Pour into a well buttered (sprayed) Bundt pan Bake at 375 degrees farenheit for 45 minutes. Sprinkle with powdered sugar. (This works best if you use a sifter or sugar shaker to get an even layer.)