Kugelhopf (or Gugelhupf) Cake

 18 oz flour /
 7 oz butter /
 3.5 oz sugar /
 2 eggs /
 8.5 oz milk /
 1 tsp. salt /
 2 oz seedless raisins /
 approx. 2 oz almonds /
 1 oz baker’s yeast
(amounts are as exact as possible - the original measurements in this
recipe were metric)
Warm milk gently. Retain 1/2 glass, slowly stir in the yeast and leave
to expand. Add butter, sugar and salt to the remainder. Place the
flour in a bowl, make a well in the center, crack in the eggs and add
the above mixture. Mix well, knead and turn the dough occasionally to
allow it to absorb as much air as possible (in the old days it would be
kneaded for 1/2 hour). When the dough no longer sticks to the board
add the yeast and continue to knead the dough ("klopfe") for a few
moments. Then place back in the bowl and cover with a cloth. The
dough should be left to rise in a warm place (approx. 1 hour). When
the dough is well-risen add the raisins soaked in warm water. Butter
the Kugelhopf dish and sprinkle the almonds in each of the sections.
Lay the dough carefully in the dish and leave to rise until it reaches
just above the top of the cake-mold. Bake in a medium oven for about
45 mins. The Kugelhopf should be golden brown in color. The cake may
be protected by foil placed on top during cooking. Serve dusted with
icing sugar (confectioner’s sugar) for Sunday breakfast or as a dessert
accompanied by a glass of good Alsace wine (Gewurztraminer or Riesling)
YOU MUST SOAK THE POT IN THE COLD WATER 12H BEFORE YOU FIRST USE IT
Grease the mold with butter put in the oven 20 mn 120* centigrade clean and this two times
And now you can beginning Bon appétit

I recommend
 Gewurztraminer
 Crémant d’Alsace