- 1 cup dried tart cherries
- 1/2 cup golden raisins
- 4 tablespoons kirsch (clear cherry brandy)
- 1/4 cup warm water (105°F. to 115°F.)
- Pinch of sugar
- 2 envelopes dry yeast
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 3/4 cup sugar
- 4 large egg yolks
- 1 tablespoon grated lemon peel
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon salt
- 3/4 cup lukewarm milk
- 3 1/2 cups all purpose flour
- 1 cup almonds, toasted finely chopped
- 1 cup powdered sugar
- 2 tablespoons kirsch
- 2 teaspoons milk
- Combine first 3 ingredients in medium bowl. Let stand 15 minutes.
- Combine 1/4 cup warm water and pinch of sugar in bowl. Sprinkle yeast over; stir to dissolve. Let stand 10 minutes.
- Meanwhile, in large mixer bowl fitted with dough hook, beat 6 tablespoons butter, 3/4 cup sugar, yolks, peel, vanilla, almond extract and salt until well blended. Add yeast mixture, milk and 1 cup flour and beat until smooth. Beat in dried fruits and their soaking liquid. Gradually add remaining 2 1/2 cups flour and beat until very soft dough forms, about 6 minutes. Let stand 15 minutes.
- Butter 12-cup kugelhupf or Bundt pan with 2 tablespoons butter. Add almonds; tilt pan to coat bottom and sides. Spoon dough into pan. Cover with plastic and towel. Let dough rise in warm place until within 1 inch of top of pan, about 2 1/2 hours.
- Preheat oven to 350°F. Bake kugelhupf until tester inserted into center comes out clean, about 35 minutes. Let stand 10 minutes. Turn out onto rack; cool completely.
- Combine sugar and kirsch in bowl. Add milk; stir. Spoon over kugelhupf.