CAKE
1 cup dried tart cherries
1/2 cup golden raisins
4 tbsp kirsch (clear cherry brandy)
1/4 cup warm water (105f to 115f)
1 pinch sugar
2 envelopes dry yeast
8 tbsp (1 stick) unsalted butter, room tem, p.
3/4 cup sugar
4 large egg yolks
1 tbsp grated lemon peel
2 tsp vanilla extract
1 tsp almond extract
1 tsp salt
3/4 cup lukewarm milk
3 1/2 cup all purpose flour
1 cup almonds, toasted, finely chopped
GLAZE
1 cup powdered sugar
2 tbsp kirsch
2 tsp milk
A Recipe for
Kirsch & Dried Cherry Kugelhupf
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
Hungry men think the cook lazy. |
| Anonymous |
I refuse to believe that trading recipes is silly. Tuna fish casserole is at least as real as corporate stock. |
| Barbara Grizzuti Harrison |
This Recipe for Kirsch & Dried Cherry Kugelhupf is one of thousands in the Recipes-to-go Fruit Cookbook.
Stressed spelled backwards is desserts. Coincidence? I think not! |
| Author Unknown |
If you enjoy this Kirsch & Dried Cherry Kugelhupf Recipe - you should enjoy the recipe collections you can find on the websites below:
Food Tip |
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." |
| Erma Bombeck |
This is a recipe for Kirsch & Dried Cherry Kugelhupf from the recipe cookbook of Recipes-to-go (Fruit)
The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
No man is lonely eating spaghetti; it requires so much attention. |
| Christopher Morley |
Food Tip |
FOR CAKE: Combine first 3 ingredients in medium bowl.
Let stand 15 min. Combine 1/4 cup warm water and pinch
of sugar in bowl. Sprinkle yeast over; stir to
dissolve. Let stand 10 minutes.
Meanwhile, in large mixer bowl fitted with dough hook,
beat 6 tablespoons butter, 3/4 cup sugar, yolks, peel,
vanilla, almond extract and salt until well blended.
Add yeast mixture, milk and 1 cup flour and beat until
smooth. Beat in dried fruits and their soaking liquid.
Gradually add remaining 2 1/2 cups flour and beat
until very soft dough forms, about 6 minutes. Let
stand 15 minutes.
Butter 12 cup kugelhupt for Bundt pan with 2
tablespoons butter. Add almonds; tilt pan to coat
bottom and sides. Spoon dough into pan. Cover with
plastic and towel. Let dough rise in warm place until
within 1 inch of top of pan, about 2 1/2 hours.
Preheat oven to 350F. Bake kugelhupf until tester
inserted into center comes out clean, about 35
minutes. Let stand 10 minutes. Turn out onto rack;
cool completely.
FOR GLAZE: Combine sugar and kirsch in bowl. Add
milk; stir. Spoon over kugelhupf.
From the Alsace-Lorraine region of France. Bon
Appetit/May 94 Typed by Didi Pahl
Serves: 12
Kirsch & Dried Cherry Kugelhupf Recipe brought to you by Recipes To-Go