Ingredients
½ cup dark raisins
½ cup golden raisins
½ cup dried cherries
Dark rum for soaking
2 cups bread flour
2 cups cake flour
½ TB. Baking powder
Pinch salt
1 cup unsalted butter (bring to room
temperature)
¾ cup regular sugar
Powdered sugar for dusting
5 eggs
1 cup milk
Zest of ½ lemon
Sliced almonds (just enough to line pan)
Preparation
Cover the raisins and cherries in rum and soak for one hour or slightly more. Sift together bread flour, cake flour, baking powder and salt. Preheat oven to 350°. In large bowl, use hand mixer or electric mixer with paddle attachment to cream the butter and regular sugar together until light (do not whip). Slowly mix in the eggs, one at a time. Alternately add the milk and sifted dry ingredients in thirds. Drain the dried fruit and add along with the lemon zest. Grease kugelhopf pan with butter and sprinkle with sliced almonds. Pour in the batter and bake for about 50 min. Test doneness by inserting knife or skewer (should come out clean). Let cake cool in the pan (quite a bit) before turning out. Using a sifter or sieve, dust with powdered sugar.
