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Kugelhopf

1 cup butter
2 cups sugar
6 large eggs separated
1 1/2 cups flour
1/2 tsp. salt
2 tsp. baking powder
6 Tbs milk
1 tsp vanilla or almond extract
2 Tbs. finely grated lemon peel
whole shelled almonds (optional)

Cream softened butter to a mayonnaise consistency. Add sugar and
beat until light and fluffy. Beat in room temperature egg yolks
one at a time until well blended. Mix and sift dry ingredients.

Combine milk and flavoring. Add flour and milk mixture alternately
to creamed mixture, stirring gently.Stir in lemon peel. Beat whites
stiff but not dry and fold into mixture. Grease and lightly flour
a kugelhupf mold pan.Place whole almonds all along bottom of pan.

Spoon batter into pan and smooth top. Bake in a 350F oven 1 hour
and 15 minutes or until tested done. Loosen, invert and cool on
rack. Dust with powdered sugar if desired. Cake freezes well. Note:
other recipe versions may include softened sherry soaked and drained
currants or raisins, citron, slivered almonds etc.

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