Raisin Cake

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Raisin Cake
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 3 h. 35 min.
Ready in

Ingredients

for
12
Ingredients
1 ½ tsps active dry yeast
2 Tbsps warm water (105–115°F / 40-46ºC)
1 cup milk
7 Tbsps butter (chopped and softened; divided)
6 Tbsps sugar
3 ¾ cups flour
1 tsp salt
2 large eggs
1 ½ cups raisins
1 tsp fresh lemon zest
powdered sugar (for dusting)
In addition
bundt pan (or gugelhopf mold, 12-cup)
How healthy are the main ingredients?
sugarraisinssaltegg

Preparation steps

1.
Combine yeast and water in a small bowl and let stand until foamy, 5 to 10 minutes.
2.
Heat milk with 6 tablespoons butter and sugar over low heat, stirring, until mixture is warm, butter is melted, and sugar is dissolved.
3.
Sift flour and salt into the bowl of standing mixer. Make a well in flour and add yeast mixture. Add warm milk in a slow stream, mixing at low speed with. Increase speed to medium and beat in eggs one at a time, beat in raisins and zest. Continue to beat until dough is smooth, elastic and sticky, about 5 minutes.
4.
Butter mold with remaining butter. Place dough evenly into mold. Cover top with oiled plastic wrap and let dough rise in a warm place until it fills the pan, about 2 hours.
5.
Preheat oven to 400°F / 200ºC. Position oven rack in the middle.
6.
Remove plastic wrap and bake Gugelhopf for 15 minutes, then loosely cover with foil and continue to bake until golden and a tester inserted in center comes out clean, 25 to 35 additional minutes. Allow cake to cool in pan. Invert cake onto a rack to cool completely, about 1 hour. Dust with confectioners sugar. Slice and serve.