Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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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