Ingredients

• Dough for a Gugelhupf form of 1.5 liter content
• 17.6 oz flour
• 1 cube fresh yeast or 1 package dry yeast
• 4.22 oz  sugar
• 4.22 floz  milk
• 3 eggs
• 7 oz  butter
• salt
• 1 organic lemon, some butter
• 5.28 oz raisins
• 3-4 tbsp brown rum
• 1.76 oz almond slices
• 2 tbsp butter, powdered sugar

Directions

1. Sieve flour into a big bowl and in the middle make a mold where you will place the yeast (use instructions when using dry or instant yeast); crumb the fresh yeast.
2. Mix it with some warm milk and some sugar.
3. Cover it with a kitchen towel and let it rise for 15-20 minutes at a warm place.
4. Add remaining sugar, eggs, soft butter, pinch of salt, grated peel of the lemon, and raisins: Pour boiling water of the raisins, add rum and let them soak briefly, drain them and dust them with flour, then add them to the dough.
5. Knead dough very well; add as much milk is needed so you will get a smooth and soft dough.
6. Knead it very hard so the dough makes bubbles.
7. Let it rise again until volume has doubled.
8. Grease the form very thoroughly and sprinkle almond slices on top, place the form in the fridge until dough has reached double volume.
9. Fill dough into the form and let it rise again.
10. Bake it on 200 C or 390 F for about 60 minutes.
11. Get cake out of the form and place it on a baking grid, brush soft butter on top, it will melt right away then dust with powdered sugar.