Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 pk Yeast; Dry Active 1 x Lemon; Rind Of, Grated
1 c Milk; Scalded Then Cooled 3/4 c Raisins
1 c Sugar 1/3 c Almonds; Ground (2 oz Pk)
1 c Butter Or Margarine 1/2 ts Salt
5 ea Eggs; Large 4 c Flour; Unbleached, Unsifted
1 ts Vanilla Extract

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.

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