Gugelhupf "Russian Easter Cake"

Ingredients for 12 servings:

• 2 eggs
• 200 g butter
• ½ cup sugar
• 2 cups flour
• 1 cup kefir
• 150 g raisins
• 1 packet of baking powder
• 1 pack of lemon peel
• possibly candied fruits (in the original they are included, I find them too sweet)
• 1 tbsp vanilla sugar
• 100 g almond(s), chopped

Instructions

Working time approx. 6 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 6 minutes

This recipe is a slightly modified Russian Easter cake. The original recipe calls for 1 full cup of sugar and the candied fruit (1 package of mixed fruit). However, it was much too sweet for me, so I tweaked it a bit. By the way, “cups” here don’t mean the small cups, but rather the coffee mugs that are found in abundance in every office. Beat the butter, sugar, and eggs until fluffy. Add the flour mixed with baking powder, the vanilla sugar, the lemon zest, and the kefir. Stir until smooth. Finally, fold in the almonds, raisins, and any candied fruit. Pour everything into a buttered and floured Bundt pan and bake at approximately 180°C (350°F) for 60 minutes.