The Austrian coffeecake, gugelhupf by some and kugelhoff by others, is one of the most delicious cakes to come from overseas. Traditionally baked in what is called a Turk's-head mold, the cake is practically a staple in Austrian and German homes. It is always on hand when friends or relatives drop in for coffee. The cake is like pound cake in texture, but more moist, and the top crust is a bit sugary. It keeps well and can be sliced thin. For a festive note, decorate top with maraschino cherries.

1 c. butter
2 c. sugar
6 eggs, separated
1 1/2 c. flour
1/2 tsp. salt
2 tsp. baking powder
6 tbsp. milk
1 tsp. vanilla or 1/2 tsp. almond extract or 2 tsp. grated lemon peel

Cream butter to consistency of mayonnaise. Add sugar slowly while continuing to cream. Beatt until light and fluffy. Bea tin egg yolks one at a time. Mix and sift flour, salt and baking powder. Combine milk and flavoring. Add flour mixture and milk alternately to butter mixture, stirring in gently but thoroughly.

Beat egg whites stiff but not dry; fold in thoroughly. Spoon into well greased 12 cup gugelhopf pan. Bake at 350 degrees for about 1 hour and 10 minutes or until cake tests done. Cool in pan 10 minutes. Loosen cake gently around rim and tube. Invert on cake rack. Finish cooling. Dust with confectioners' sugar. Garnish with whole maraschino cherries, if desired.