In a bowl, combine the raisins and
Kirsch or brandy. Combine the yeast and water, stir and leave for 15
Cream the butter and sugar until thick
and fluffy. Beat in the eggs, one at a time. Add the lemon rind, salt
and vanilla. Stir in the yeast mixture. Add the flour, alternating with
the milk, until well blended. Cover and leave to rise in a warm place
until doubled in volume, about 2 hours.
Grease a 2.75 liter kugelhopf mould,
then sprinkle the flaked almonds evenly over the base. Work the raisins
and chopped almonds into the dough, then spoon into the mould. Cover
with a polythene bag, and leave to rise in a warm place until the dough
almost reaches the top of the tin, about 1 hour.
Preheat the oven to 180oC /
350oF / Gas 4. Bake until golden brown, about 45 minutes. If
the top browns too quickly, cover with foil. Cool in the tin for 15
minutes, then turn out on to a wire rack. Dust the top lightly with