1993 PASTICHE'S KUGELHOPF (COFFEECAKE)

1 1/2 cups golden raisins
1/2 cup dark raisins
1/2 cup light rum
Several tablespoons dry bread or cake crumbs
1 1/2 cups sliced almonds
2 envelopes active dry yeast
1 cup warm milk
3/4 cup granulated sugar
8 ounces (2 sticks) unsalted butter
5 eggs
1 tablespoon vanilla
1/4 teaspoon ginger
1/4 teaspoon nutmeg
4 cups unsifted all-purpose flour
1 teaspoon salt
Finely grated rind of 2 large lemons
1/2 cup diced candied citron or orange peel

Marinate raisins in rum, covered, overnight. Butter a 12-cup Bundt or kugelhopf pan and sprinkle with some of the sliced almonds and some dry cake or bread crumbs.

Sprinkle yeast over warm milk mixed with 1 tablespoon of the sugar; stir just to mix. Set aside.

Cream butter with remaining sugar until fluffy. Beat in eggs one at a time. Add vanilla, ginger and nutmeg. On low speed of mixer, add 2 cups flour. Slowly add yeast mixture and one more cup flour. Beat vigorously for 5 minutes. Mix last cup of flour with salt, add to batter and beat 2 minutes. Fold in lemon rind, almonds, citron and raisin-rum mixture. Pour into pan, cover with buttered plastic wrap and let rise about 1 hour. Remove plastic when dough rises to top of pan. Let rise until the cake rises over top of pan. Bake 10 minutes at 400 degrees, then turn temperature to 350 degrees and bake about 30 minutes, until cake tester comes out clean. If browning too quickly, cover.