Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 lbs flour
- 1/4 lbs butter
- 2 large eggs
- 1 cup milk
- 3 tbsp powdered sugar (confectioner's)
- 1 tbsp yeast
- 1/4 cup dried raisins, marinated in brandy
- 2 tbsp chopped almonds
- 1/4 tsp salt
- =
Directions
In a large pot, mix together the milk, sugar, and butter. Cook over low heat, just enough to let the butter melt. When the butter melts, transfer to a large mixing bowl. Let it cool for 30 minutes. Add the eggs, yeast, salt, raisins, and flour - little by little. Use an electric mixer to beat the mixture until smooth. Let the *dough* rest for about 30 minutes. Preheat the oven to 400 F (or 200 C). Arrange chopped almonds at the bottom of a greased *kugelhof* mold. (loaf pan or cake mold is ok - kugelhof mold is a round mold with a well in the middle) Add the dough, then bake in the oven for 40 - 45 minutes, until cooked. Check by inserting a knife in the middle. If it comes out clean, then the cake is cooked. Remove from oven and let it cool for 1 hour. Remove from the mold, then dust with powdered sugar. Serve warm.