Yield: 8 servings

Measure Ingredient
1 pack Yeast; Dry Active
1 cup Milk; Scalded Then Cooled
1 cup Sugar
1 cup Butter Or Margarine
5 eaches Eggs; Large
1 teaspoon Vanilla Extract
1 x Lemon; Rind Of, Grated
¾ cup Raisins
⅓ cup Almonds; Ground (2 oz Pk)
½ teaspoon Salt
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.

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