This recipe is a simpler version of the Viennese Easter Bread, Kugelhopf. It's a bit like a rich pound cake with plump raisins, toasted almonds, and a hint of citrus. Moist and not too sweet it's perfect with morning coffee or afternoon tea, and makes great gifts for the host or hostess of your Easter meal. Try it using the Fiori di Sicilia in place of the orange extract. I can almost guarantee that you will never again be without of small bottle of this delightful essence.
Preheat oven to 325 degrees for Convection and 350 for Standard.
Butter the sides and center tube of your Kugelhopf pan (Bundt cake pan) and sprinkle the bottom and sides with sliced almonds.
Place the raisins in a small bowl, along with the orange juice. Place in the microwave for a few seconds to rehydrate.
Place the powdered sugar, soft butter and oil in the bowl of your mixer. Beat at medium speed until completely combined and light and airy. Add the eggs, one at a time, make certain it's completely incorporated before adding the next. With the mixer on medium speed, add the vanilla and orange extracts. Note: In place of the orange extract, you may want to add 1/2 tsp of Fiori di Sicilia, which is an extract made from a combination of Southern Italian Citrus and Vanilla. The most amazing flavor and aroma, and is available at specialty gourmet stores or online.
Add the rehydrated raisins, along with the unabsorbed orange juice, and the toasted slivered almonds. Mix at medium speed for 30 seconds.
Mix the flour with the the salt and baking powder, then add to the butter/powdered sugar mixture. Beat at high speed for about 30 seconds, stop, scrape down the sides of the bowl, and beat another 30 seconds.
Divide the batter between your Kugelhopf pans. The batter will fill 3 small (3 cup) pans, or one large and one small.
Place on the center rack of the preheated oven and bake for 45 to 50 minutes. Allow to cool for 15 minutes before removing from the pans.
When cool, dust the top with powdered sugar, or drizzle with powdered sugar glaze.
Ingredients
Directions
Preheat oven to 325 degrees for Convection and 350 for Standard.
Butter the sides and center tube of your Kugelhopf pan (Bundt cake pan) and sprinkle the bottom and sides with sliced almonds.
Place the raisins in a small bowl, along with the orange juice. Place in the microwave for a few seconds to rehydrate.
Place the powdered sugar, soft butter and oil in the bowl of your mixer. Beat at medium speed until completely combined and light and airy. Add the eggs, one at a time, make certain it's completely incorporated before adding the next. With the mixer on medium speed, add the vanilla and orange extracts. Note: In place of the orange extract, you may want to add 1/2 tsp of Fiori di Sicilia, which is an extract made from a combination of Southern Italian Citrus and Vanilla. The most amazing flavor and aroma, and is available at specialty gourmet stores or online.
Add the rehydrated raisins, along with the unabsorbed orange juice, and the toasted slivered almonds. Mix at medium speed for 30 seconds.
Mix the flour with the the salt and baking powder, then add to the butter/powdered sugar mixture. Beat at high speed for about 30 seconds, stop, scrape down the sides of the bowl, and beat another 30 seconds.
Divide the batter between your Kugelhopf pans. The batter will fill 3 small (3 cup) pans, or one large and one small.
Place on the center rack of the preheated oven and bake for 45 to 50 minutes. Allow to cool for 15 minutes before removing from the pans.
When cool, dust the top with powdered sugar, or drizzle with powdered sugar glaze.