498836 gugelhupf

Yield: 1 servings

Measure Ingredient
1 cup Butter or margarine
2 cups Sugar
6 Eggs, separated
1½ cup All-purpose flour, sifted
½ teaspoon Salt
2 teaspoons Baking powder
6 tablespoons Milk Flavoring:
1 teaspoon Vanilla or 1/2 tsp. almond extract or 2 tsp grated lemon peel

Cream butter to consistency of mayonnaise. Add sugar slowly while continuing to cream. Beat until light and fluffy. Beat in egg yolks one at a time. Mix and sift flour, salt and baking powder. Combine milk and flavoring. Add flour mixture and milk alternately to butter mixture, stirring in gently but thoroughly. Beat egg whites stiff but not dry; fold in thoroughly. Spoon into well-greased 12-cup gugelhupf pan (Turk's-head mold). Bake at 350 degrees for about 1 hour and 10 minutes or until cake tests done. Cool in pan 10 minutes.

Loosen cake gently around rim and tube. Invert on cake rack. Finish cooling. Dust with confectioners sugar. Garnish with whole Maraschino cherries if desired. Submitted By BARRY WEINSTEIN On 04-18-95

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