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1
Mix the raisins with the Cognac and 3 tablespoons of the sugar in a small saucepan and set aside.
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2
Mix the yeast with 1/4 cup of the milk in a large bowl and set in a warm place for about 5 minutes, until it becomes frothy.
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3
Stir in the remaining milk and sugar.
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4
Add the salt and 2 cups of the flour.
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5
Beat the dough by hand or machine, adding all but 3/4 cup of the flour.
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6
Beat in all but 1 tablespoon of the butter, a tablespoon at a time.
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7
Knead in enough of the remaining flour to make a dough that is soft but not sticky and is very elastic.
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8
Kneading should take 2 to 3 minutes by machine, or about 6 minutes by hand.
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9
Heat the raisin mixture and cook just until most of the Cognac has evaporated.
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10
Place the dough on a lightly floured surface and pat into a flattened rectangle.
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11
Spread the raisins on it, fold the dough over and knead a couple of minutes by hand to incorporate the raisins.
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12
Heavily butter a two-quart kugelhopf pan or a 10-inch bundt pan with the remaining tablespoon of butter and sprinkle with the almonds, turning the pan so they adhere to its interior.
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13
Place the dough in the pan, breaking a hole in the center to accommodate the tube.
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14
Set aside, lightly covered, and let rise 1 1/2 to 2 hours.
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15
Punch dough down in the pan.
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16
Let rise again, 45 minutes to 1 hour.
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17
Preheat oven to 375 degrees.
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18
Bake the cake for about 45 minutes, until nicely browned.
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19
Allow it to cool completely in the pan, then unmold.
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20
Dust with sifted confectioners' sugar before serving.
