October 10, 2010

Rum Raisin Gugelhopf - Food & Wine Festival

This recipe is dedicated to all those out there, like me, who were dying to go to this year's Food and Wine Festival but can't go. It is from last year's Dessert kiosk, and this European dessert (commonly found in Austria, Switzerland, and Germany) doubles as a breakfast AND a dessert. It takes a little while to bake, but it's a worthwhile project for a Sunday afternoon. Plus, rum!

Ingredients:

1 cup golden raisins
1 ¼ cup dark rum, to cover raisins
Melted unsalted butter for the pan
½ cup slivered almonds
1 ¼ cup unsalted butter, softened (2 ½ sticks)
2 cups confectioners' sugar
½ cup cornstarch
1 tablespoon dark rum
2 teaspoon vanilla extract
½ each lemon – grated zest
7 each large egg yolks
6 each large egg whites
Pinch of salt
¾ cup sugar
2 ½ cup all-purpose flour

To Make:
:
1. In a small dish, place raisins and rum and cover. Let the raisins soak overnight.

2. Preheat the oven to 325°F.

3. In a large bowl, cream the butter with confectioner's sugar and cornstarch until pale and cream, 4 to 5 minutes, using the paddle attachment.


4. Add the rum, vanilla extract and lemon zest. Beat in the egg yolks one at a time.


5. Place the egg whites in a clean bowl and beat until foamy using the whisk on your electric mixer. Add the salt and gradually pour in the sugar, until soft peaks form.


6. Using a rubber spatula, fold the flour into the butter and egg yolk mixture, in three additions. Gently fold in the egg whites, working slowly to avoid deflating them. Drain the raisins, now drunk from their overnight party, and fold them into the mixture.


7. Brush the inside of a 6 cup tube or bundt pan with melted butter. Sprinkle with slivered almonds.

8. Pour the batter into the prepared mold, using a rubber spatula to sweep the batter to the edges, so that the cake looks slightly concave (this will prevent it from rising too much in the center). Bake 60 to 70 minutes, or until you can stick a fork in the cake and have it come out clean. Let cool before unmolding.


Mmm .... festivaly goodness!
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Related Links:
* Flourless Chocolate Hazelnut Cake - Food and Wine Festival
* Dulce de Leche - Food and Wine Festival
* Beef Bites, Old Piedmont Style - Epcot Food and Wine Festival

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