It is currently 28 degrees Celsius outside (83 F) and I have no air conditioning. So… what do I decide to do today? Yep, you guessed it! Bake a cake! 
Since I wrote my post about the Guglhupf, I have been inundated with requests for my Guglhupf recipe in English and being the accommodating blogger that I am, I decided to go ahead and post my recipe for all those who are interested.
The recipe that I use comes from a book that I borrowed from my MIL called Perlen der Wiener Küche (Pearls of the Viennese Kitchen), copyright 1960 and is, as far as I know, out-of-print.
The first time I made this recipe I made it directly from the book with a little help from A. (Since the book is from Austria, there are a lot of Austrian words in it as opposed to German ones.) and overall it didn’t turn out too bad. The only glitch was that my oven runs hot. Unfortunately I didn’t realize this until after I had baked the cake for the suggested time and ended up burning the edges!
This time, however, I remembered that the oven runs hot, so in addition to translating the recipe from German into English and adding the Imperial equivalents for the metric units, I also remembered to watch my cake a little closer.
Anyway, here is the Guglhupf recipe for your enjoyment. As soon as mine cools off a bit so that I can “frost” it, I will be sure and take a picture. (For best results, use the metric units. The Imperial units are only approximations.)
Guglhupf
160 g (½ cup) Butter
120 g (½ cup) Sugar
Pinch of Salt
Ground peel of ¼ Lemon
4 Eggs (divided)
25 g (1 Tablespoon) Baking Powder
40 g (1/3 cup) Raisins soaked in Cognac (optional)
40 g (1/3 cup) ground Almonds
40 g (1/3 cup) Vanilla Sugar OR 40 g (1/3 cup) Sugar + 1 teaspoon Vanilla
280 g (2 cups) Flour (sifted)
1/6 Liter/166 ml (2/3 cup) Milk
Powdered Sugar
Preheat oven to 175 C (350 F). Lightly grease and flour a 20cm (9″) bundt pan.
In a large bowl, cream together butter, sugar, salt, and lemon peel. Stir in the egg yolks until very creamy. Stir in baking powder. Mix in the almonds (and raisins).
In a medium bowl, mix egg whites and vanilla sugar together until stiff peaks form. Stir the egg whites into the butter mixture a spoonful at a time. Stir in flour and milk.
Pour batter into bundt pan. The pan should be about ¾ full. Bake with the oven door open a crack for 15 minutes or until the batter has risen to the top (or very nearly to the top) of the pan. Close the oven door and bake for another 45-50 minutes (mine is usually done in about 30 minutes) or until toothpick comes out clean. After cake cools, dust with powdered sugar.
For a marble guglhupf: Pour half the batter in the bundt pan. Add 1 tablespoon of cocoa to the remaining batter and stir. Pour the cocoa batter into the pan and using a knife, gently stir into the plain batter. Bake as above.
This week’s SBQ was suggested by Carol and is:
If it weren’t for stitching blogs I would never have discovered so many new designers nor would I have gained the confidence I now possess about stitching large projects.