Gugelhupf (German Bundt Cake)

• 1/2 cup raisins
• 1/4 cup kirsch
• 2 tsp orange zest
• 16 None almonds
• 3 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 1/4 tsp active dry yeast
• 3/4 cup milk, warmed
• 4 None large eggs
• 1 cup unsalted butter, finely chopped, softened
• 2/3 cup sliced almonds
• 2 tsp powdered sugar

1. Combine raisins, kirsch and orange zest in a small bowl.
2. Generously grease a 9 1/2 inch bundt pan. Place almonds in grooves of pan and chill.
3. Sift flour and 1 tsp salt into a mixer bowl. Add sugar, yeast, milk and eggs. Knead on low speed with the dough hook attachment for 1 min, or until mixture forms a soft dough. Increase speed to medium and add butter, a little at a time. Knead for 10 mins, or until smooth and elastic. Add raisin mixture and sliced almonds and knead until combined. Cover and let stand in a warm place for 1 hour, or until dough has doubled in size.
4. Punch down dough. Knead for 1 min then gently push into prepared pan without disturbing nuts. Cover and let stand in a warm place for 1 hour, or until dough has doubled in size again.
5. Preheat oven to 350u0b0F. Bake gugelhupf for 40 mins, or until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely. Serve dusted with powdered sugar.

raisins, orange zest, almonds, flour, granulated sugar, active dry yeast, milk, eggs, unsalted butter, almonds, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/34436 (may not work)