Ingr:
1/2 cup dark seedless raisins
1/4 cup dark rum
2 pkg active dry yeast
Pinch of sugar
1/4 cup warm water
1/2 lb unsalted butter, softened
1/2 cup sugar
6 egg yolks
2 1/2 tsp grated lemon peel
1/2 tsp vanilla
1/4 tsp salt
2 cups sifted flour
4 eg whites
1/8 cup blanched almonds
Soak rasins in rum for 1/2 hr. Drain well. Dissolve yeast with pinch of sugar in lukewarm water. Cream butter with 1/4 cup of the sugar. Stir in dissolved yeast. Beat in egg yolks one at a time. Add lemon peel, vanilla, salt and risings. Add flour gradually, beating well after each addition. Beat egg whites until stiff peaks form, fold egg whites into yeast batter. Buter a 10 inch Gugelhupf or Bundt pan. Arranges almonds in a circle in the bottom of pan. Carefully spoon batter into pan. Allow to rise until doubled -- about 1.5 hours. Bake in preheated oven at 350 degrees for about 40 minutes. Cool about 10 minutes in pan, then invert. Cool completely on rack. Dust lightly with confectioner's sugar. Serve.
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