Yield: 8 servings
|1 pack||Yeast; Dry Active|
|1 cup||Milk; Scalded Then Cooled|
|1 cup||Butter Or Margarine|
|5 eaches||Eggs; Large|
|1 teaspoon||Vanilla Extract|
|1 x||Lemon; Rind Of, Grated|
|⅓ cup||Almonds; Ground (2 oz Pk)|
|4 cups||Flour; Unbleached, Unsifted|
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.