Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Dried tart cherries |
| ½ cup | Golden raisins |
| 4 tablespoons | Kirsch (clear cherry brandy) |
| ¼ cup | Warm water (105F to 115F) |
| 1 pinch | Sugar |
| 2 | Envelopes dry yeast |
| 8 tablespoons | (1 stick) unsalted butter, room temp. |
| ¾ cup | Sugar |
| 4 | Large egg yolks |
| 1 tablespoon | Grated lemon peel |
| 2 teaspoons | Vanilla extract |
| 1 teaspoon | Almond extract |
| 1 teaspoon | Salt |
| ¾ cup | Lukewarm milk |
| 3½ cup | All purpose flour |
| 1 cup | Almonds, toasted, finely chopped |
| 1 cup | Powdered sugar |
| 2 tablespoons | Kirsch |
| 2 teaspoons | Milk |
CAKE
GLAZE
FOR CAKE: Combine first 3 ingredients in medium bowl. Let stand 15 min.
Combine ¼ 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, ¾ 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 2½ 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 ½ 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini