In a bowl, soak the raisins in the kirsch. Set aside.
In another bowl, combine the milk and sugar.
In a bowl, using a wooden spoon, or in a stand mixer fitted with the dough hook, combine the flour, yeast and salt. Add the eggs and the milk mixture and mix vigorously until the dough begins to form. Gradually add the butter, then the raisins and kirsch. Knead the dough for 5 minutes in the stand mixer or on a floured work surface. Form the dough into a ball and place in a lightly oiled bowl. Cover the bowl with a damp cloth and let rest in a warm and humid place for about 10 minutes.
Butter and flour a 6-cup (1.5 litres) kugelhopf pan. Place an almond in each groove at the bottom of the pan. Spoon the batter into the prepared pan.
Let rise for 2 to 4 hours in a warm and humid place, or until the dough doubles in volume and almost overflows out of the pan.
With the rack in the middle position, preheat the oven to 350°F (180°C).
Bake for 50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Cool and unmould. Cool completely on a rack.
Serve with a classic Alsace jam, like morello cherry or plum jam.