Steps
- Soak ¾ cup of mixed raisins and golden raisins in 1 tablespoon of rum for at least 1 hour. Butter an 8½in / 22cm Gugelhupf pan and place whole blanched almonds in its base grooves.
- Stir 2¼ teaspoons of active dry yeast and a tablespoon from ½ cup of granulated sugar into 1 cup of lukewarm heavy cream. Leave for 10-15 minutes, until frothy.
- Beat ⅔ cup of softened unsalted butter, ⅓ cup of lard, and the remaining sugar until fluffy. Beat in 1½ teaspoons of vanilla extract, the zest of 1 lemon, and 5 large egg yolks.
- Add 4 cups of all-purpose flour, the yeast mixture, and ½ teaspoon of salt in stages. Mix with a stand-mixer paddle on medium-low for 10 minutes. Cover and let rise for up to 2 hours, until doubled.
- Roll into a ¼in / 0.5cm thick rectangle. Scatter with the raisins and ⅓ cup of slivered almonds; roll up from a long edge.
- Join the ends, seal, and place in the pan. Cover and rise for about 1 hour, until just above the rim.
- Preheat the oven to 350°F / 175°C. Bake for 30-40 minutes, until browned and a skewer comes out clean.
- Cool in the pan for 10 minutes, turn onto a rack, and cool completely. Dust with icing sugar.