Gugelhopfen

Butter well the inside of a baba mold having fluted sides; decorate the interior with halved almonds and keep it cool. Form a hollow in the center of four ounces of sifted flour; in it lay half an ounce of yeast, diluting it little by little with a small quantity of tepid milk; mix both flour and liquid slowly together to obtain a soft paste; gather it all up, lay it on the table and form into a ball, cutting a cross on top; place in a basin, cover with a cloth and leave in a mild temperature to have it rise to double its volume. In another vessel work ten ounces of butter with a spatula to a light cream. Lay three-quarters of a pound of flour in a circle on the table; in the center put one ounce of sugar and a little salt; dissolve these with a little water, then add four whole eggs and four separate yolks; mix the whole well and knead the paste vigorously to have it smooth with plenty of body, proceeding the same as for a baba paste; add slowly a gill and a half of good cream; continue to knead the paste until it is quite glossy, then add the butter slowly, knead once more for a few moments, put in the leaven and mingle all well together, then add four ounces of seeded Malaga raisins. As soon as all the ingredients are perfectly combined lay the paste in the mold to reach to two-thirds of its height and set it in a mild temperature until it raises to the top. Place the mold on a baking pan and bake in a slack oven for two hours; unmold on a wire grate.