A famous Austrian cake, Gugelhopf (goo-gehl-hawph) is also known as Kugelhupf, and is traditionally served with coffee. A gugelhopf or kugelhupf mould is used, but if you do not have one, any large deep-sided ring moidd will do.
8 oz. plus
1 teaspoon butter
1 oz. fresh yeast
6 oz. sugar
8 fl. oz. lukewarm milk
1 lb. flour, sifted
½ teaspoon salt finely grated rind of
6 oz. seedless raisins
2 oz. chopped walnuts
2 tablespoons icing sugar (optional)
With the teaspoon of butter, grease a gugelhopf or large ring mould and set it aside.
Crumble the yeast into a small mixing bowl and mash in ½ teaspoon of the sugar with a kitchen fork. Add 4 tablespoons of the warm milk and cream the milk and yeast together.
Set the bowl aside in a warm, draught-free place for 15 to 20 minutes, or until the yeast mixture is puffed up and frothy.
Meanwhile, in a large mixing bowl, cream the remaining butter and sugar together with a wooden spoon until the mixture is light and fluffy. Beat in the eggs, one at a time, adding a tablespoon of the flour with each egg. Stir in the yeast mixture and half of the remaining flour. Add the remaining milk and beat well. Stir in the remaining flour, the salt, orange rind, raisins and walnuts.
Turn the mixture into the prepared tin. The dough should only half fill the tin. Cover the tin and set it aside in a warm, draught-free place for 2 hours, or until the dough has doubled in bulk and has almost risen to the top of the tin.
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Place the tin in the centre of the oven and bake for 40 minutes, or until a skewer inserted into the centre of the cake comes out clean.
Remove the cake from the oven and let it cool in the tin for 30 minutes before turning it out on to a wire rack to cool completely.
If you like, sprinkle the top of the cake with the icing sugar just before serving.