1 pk dry yeast
1 c milk, scalded and cooled
1 c sugar
1 c butter
1 t vanilla extract
rind of a grated lemon
3/4 c raisins
1/3 c almonds, ground
1/2 t salt
4 c flour
Sprinkle yeast into milk to dissolve. In a large bowl beat sugar
and butter until light and fluffy. Beat in eggs, one at a time.
Stir in vanilla, lemon rind, raisins, and almonds. Mix salt and
flour. Add milk and flour mixtures, alternately, ending with the
flour mixture. Grease a gugelhopf mold*, budt pan, or tube pan.
Pour batter into pan. Cover and let rise until doubled in bulk,
about 2 hours. Bake in preheated 375 degree F. Oven for 40 minutes
or until browned and done. Serve warm with butter.
* The gugelhopf mold is know also as a turban-head pan. If this
is not availiable, you can use the others with the same results.