KUGLEHOPF

8 cups flour, sifted before measuring 1 recipe for Chantilly cream (recipe follows) 2 cups each milk and butter 2 cups seedless raisins 1 1/2 cups sugar about 1 cup diced glazed fruits (optional) 10 eggs 2/3 cup blanched almonds 1/4 – 1/2 cup rum 6 packages active dry yeast 2 tsp salt 1 tsp lemon rind, grated

1. Let all the ingredients come to room temperature. 2. Scald the milk and then let cool to just lukewarm. Pour the milk over the yeast and after the yeast is dissolved beat in 2 cups of the sifted flour. Set this sponge to rise in a warm place until doubled in bulk (about 1 hour). 3. Beat the butter until it is soft and then gradually sift in the sugar, blending until the mixture is light and creamy. One at a time beat in the eggs and then beat in the salt. Add the sponge, the remaining flour, the raisins and lemon rind. Beat the mixture until smooth and elastic. 4. Divide the blanched almonds in the bottoms of two 23 cm (9") greased tube pans. On top of the almonds divide the batter and let stand until again nearly doubled in bulk. Bake the cakes in an oven that has been preheated to medium for 50 - 60 minutes (to tell if the cakes are done, insert a sharp knife. If the knife comes out clean, the cake is done). Let the cakes cool before removing from the pans. 5. Just before serving sprinkle the cakes over with the rum, coat generously with the chantilly cream and, if desired, decorate with glazed fruits. Serve with well chilled Champagne.

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