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25 g/1 oz fresh yeast or 40 ml/2.5 tbsp
dried yeast
120 ml/4 fl oz warm milk
100 g/4 oz raisins
15 ml/1 tbsp rum
450 g/1 lb/4 cups strong plain (bread) flour
5 ml/1 tsp salt
A pinch of grated nutmeg
100 g/4 oz caster (superfine) sugar
Grated rind of 1 lemon
175 g/6 oz butter or margarine, softened
3 eggs
100 g/4 oz/1 cup blanched almonds
Icing (confectioners') sugar for dusting |
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Method:
Blend the yeast with a little of the
warm milk and leave in a warm place for 20 minutes until frothy. Place
the raisins in a bowl, sprinkle with the rum and leave to soak. Place
the flour, salt and nutmeg in a bowl and stir in the sugar and lemon
rind.
Make a well in the centre, pour in the
yeast mixture, the remaining milk, the butter or margarine and the
eggs and work together to make a dough. Place in an oiled bowl, cover
with oiled clingfilm (plastic wrap) and leave in a warm place for 1
hour until doubled in size. Generously butter a 20 cm/8 in gugelhopf
tin (fluted tube pan) and place the almonds around the base. Knead the
raisins and rum into the risen dough and mix well. Spoon the mixture
into the tin, cover and leave in a warm place for 40 minutes until the
dough has almost doubled in volume and reached to the top of the tin.
Bake in a preheated oven at 200°C/400°F/gas mark 6 for 45 minutes
until a skewer inserted in the centre comes out clean. Cover with a
double layer of greaseproof (waxed) paper towards the end of the
cooking if the cake is over-browning. Turn out and leave to cool, then
dust with icing sugar.
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