Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------------CAKE---------------------------------
1 c Dried tart cherries
1/2 c Golden raisins
4 tb Kirsch (clear cherry
-brandy)
1/4 c Warm water (105F to 115F)
1 pn Sugar
2 Envelopes dry yeast
8 tb (1 stick) unsalted butter,
-room temp.
3/4 c Sugar
4 Large egg yolks
1 tb Grated lemon peel
2 ts Vanilla extract
1 ts Almond extract
1 ts Salt
3/4 c Lukewarm milk
3 1/2 c All purpose flour
1 c Almonds, toasted, finely
-chopped

---------------------------GLAZE--------------------------------
1 c Powdered sugar
2 tb Kirsch
2 ts Milk

FOR CAKE: Combine first 3 ingredients in medium bowl.
Let stand 15 min. Combine 1/4 cup warm water and pinch
of sugar in bowl. Sprinkle yeast over; stir to
dissolve. Let stand 10 minutes.

Meanwhile, in large mixer bowl fitted with dough hook,
beat 6 tablespoons butter, 3/4 cup sugar, yolks, peel,
vanilla, almond extract and salt until well blended.
Add yeast mixture, milk and 1 cup flour and beat until
smooth. Beat in dried fruits and their soaking liquid.
Gradually add remaining 2 1/2 cups flour and beat
until very soft dough forms, about 6 minutes. Let
stand 15 minutes.

Butter 12 cup kugelhupt for Bundt pan with 2
tablespoons butter. Add almonds; tilt pan to coat
bottom and sides. Spoon dough into pan. Cover with
plastic and towel. Let dough rise in warm place until
within 1 inch of top of pan, about 2 1/2 hours.

Preheat oven to 350F. Bake kugelhupf until tester
inserted into center comes out clean, about 35
minutes. Let stand 10 minutes. Turn out onto rack;
cool completely.

FOR GLAZE: Combine sugar and kirsch in bowl. Add
milk; stir. Spoon over kugelhupf.

From the Alsace-Lorraine region of France. Bon
Appetit/May 94 Typed by Didi Pahl

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