Raisin Gugelhupf

For the raisin ring cake, stir the butter until creamy. Dissolve two thirds of the sugar in it while stirring. Separate the eggs. Add egg yolks to the fluffy butter in a bowl.

Continue to beat butter, egg yolks and sugar until neat. Sift the flour on top and mix well. add a pinch of salt.

Whip the egg whites until stiff, add the remaining sugar. Stir a little snow into the dough to loosen it. Then gently fold in the remaining snow.

Wash the raisins and drain well. While still wet, mix with 1 tbsp. flour and tap off any excess flour. The flour will prevent the heavy raisins from sinking to the bottom of the pan.

Now stir the raisins into the batter and pour the batter into a greased and floured bundt pan.

Preheat the oven to 200° C and bake the raisin ring cake for 50-60 minutes.

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