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Categories:
sugar warm water active dry yeast raisins butter egg milk lemon rind salt flour approximately icing sugar
Viewed: 5 - Published at: 5 years agoIngredients
- 1 cup toasted pecan chopped
- 1/2 cup sugar
- 1/4 cup warm water
- 1 active dry yeast or 1 tbsp
- 1 1/2 cups raisins
- 3/4 cup butter softened
- 4 egg
- 3/4 cup milk
- 1 tablespoon grated lemon rind
- 1 teaspoon salt
- 4 cups flour approximately
- 1 tablespoon icing sugar
Method
- Preheat oven to 375 F (190 C).
- Generously butter large kugelhopf pan or 10-inch (4 L) tube pan. Sprinkle with 1/4 cup (50 mL) of the pecans. Set aside.
- In small bowl, dissolve 1 teaspoon (5 mL) of the sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy.
- Meanwhile, in small saucepan, bring raisins and 1/3 cup (75 mL) water to boil; reduce heat to medium-low, cover and simmer for 3 minutes. Set aside.
- In large bowl, beat butter with remaining sugar until light and fluffy. Beat in eggs, 1 at a time, until blended. On low speed, beat in yeast mixture, milk, lemon rind and salt. Beat in 2 cups (500 mL) of the flour; beat at medium speed for 5 minutes. With wooden spoon, stir in raisins, remaining nuts and enough of the remaining flour, 1/2 cup
- (125 mL) at a time, to make slightly stiff sticky dough. Turn into prepared pan.
- Cover with greased waxed paper; let rise in warm draft-free place for about 1 1/2 hours or until 1/2 inch (1 cm) from top of pan. Bake in centre of oven for 45 to 50 minutes or until cake tester inserted in centre comes out clean. Invert onto rack; let cool. Dust with icing sugar.
