6 eggs, separated
\n1\/8 teaspoon cream of tartar
\n2 sticks butter, softened
\nPinch of salt
\n1 \u00bd cups granulated sugar
\n1 \u00bd cups plus 1 tablespoon all-purpose flour
\n2 teaspoons baking powder
\n3 tablespoons heavy whipping cream
\n2 teaspoons vanilla
\n\u00bd cup golden raisins
\n
Preheat oven to 325\u00ba F. Generously grease and flour an 8-inch kugelhopf pan or a 8-inch Bundt pan. In a mixer, beat butter and salt together. Add sugar and beat until creamy. While still beating, add one egg yolk at a time until all 6 are thoroughly mixed in. Sift together the flour (reserving the 1 tablespoon) and the baking powder. Mix together cream and vanilla. Turn mixer to low speed. Add approximately \u00bd cup of flour and mix in. Add 1 tablespoon of the cream and vanilla mixture and mix in. Continue alternating until both flour and milk are gone. Stop just when mixed.
\n
In a separate bowl, beat egg whites and cream of tartar until stiff. Slowly fold the egg whites into the batter. Batter may still have a few white streaks. Toss golden raisins in the reserved tablespoon of flour, coating evenly. Spoon a thin layer of batter into the very bottom of the kugelhopf pan. This will prevent the raisins from getting stuck in the intricate pattern. Gently mix in the flour-covered raisins to the rest of the batter and spoon into pan.
\n
Bake at 325\u00ba F for 70 minutes. Remove from oven and cool on a rack for 6-7 minutes. Place a plate over the pan and flip onto plate. Sprinkle with powdered sugar. Serve warm or make ahead.
\n
\nMakes approximately 25 \u00be-inch slices.
\n
6 eggs, separated 1\/8 teaspoon cream of tartar 2 sticks butter, softened Pinch of salt 1 \u00bd cups granulated sugar 1 \u00bd cups plus 1 tablespoon all-purpose flour 2 teaspoons baking powder 3 tablespoons heavy whipping cream 2 teaspoons vanilla \u00bd cup golden raisins Preheat oven to 325\u00ba F. Generously grease and flour an 8-inch […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[152],"tags":[],"class_list":{"0":"post-4638","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-recipe-cards","7":"entry"},"mv":{"thumbnail_id":null,"thumbnail_uri":null},"_links":{"self":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/4638","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/comments?post=4638"}],"version-history":[{"count":5,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/4638\/revisions"}],"predecessor-version":[{"id":4715,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/4638\/revisions\/4715"}],"wp:attachment":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/media?parent=4638"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/categories?post=4638"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/tags?post=4638"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}