Yield: 6 Servings
|½ cup||Milk, scalded|
|1 \N||Cake compressed yeast or packet|
|¼ cup||Lukewarm water|
|2 \N||Eggs, beaten|
|2½ cup||Sifted flour|
|½ cup||Seedless raisins|
|½ teaspoon||Grated lemon peel|
|16 \N||Blanched almonds|
From: The Wonderful World of Cooking Add sugar, salt and butter to hot milk. Stir until butter melts and sugar dissolves. Cook to lukewarm. Dissolve yeast in water. Add to milk mixture.
Add eggs and flour. Beat for 5 minutes. Cover . Let rise in warm place for 1½ hours or until doubled in bulk. Stir down batter. Add raisins and lemon peel. Beat. Arrange almonds in a pattern on bottom of greased 1 ½ quart tube pan. Turn batter into pan. Let rise 1 hour or until doubled in bulk. Bake at 350 deg.F. for 50 minutes. yield: 6-8 servings Posted to Recipe Archive - 08 Dec 96 submitted by: LeiG@...
Date: Sun, 8 Dec 96 2:31:52 EST