Gugelhupf (German Bundt Cake)

1. 1

   Combine raisins, kirsch and orange zest in a small bowl.

2. 2

   Generously grease a 9 1/2 inch bundt pan. Place almonds in grooves of pan and chill.

3. 3

   Sift flour and 1 tsp salt into a mixer bowl. Add sugar, yeast, milk and eggs. Knead on low speed with the dough hook attachment for 1 min, or until mixture forms a soft dough. Increase speed to medium and add butter, a little at a time. Knead for 10 mins, or until smooth and elastic. Add raisin mixture and sliced almonds and knead until combined. Cover and let stand in a warm place for 1 hour, or until dough has doubled in size.

4. 4

   Punch down dough. Knead for 1 min then gently push into prepared pan without disturbing nuts. Cover and let stand in a warm place for 1 hour, or until dough has doubled in size again.

5. 5

   Preheat oven to 350u00b0F. Bake gugelhupf for 40 mins, or until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely. Serve dusted with powdered sugar.

* Per serving · 4 servings · Values may vary.