1/2 c Milk
1/2 c Sugar, granulated
1/2 ts Salt
1/4 c Butter
1/4 c ;Water, warm
1 pk Yeast, dry
2 Egg; beaten
2 1/2 c Flour, white
1/2 c Almonds; chopped
1/2 c Raisins
1/4 ts Lemon peel, grated
1 c Sugar, confectioners
1 tb Milk
Whole candied cherries
Scald the half cup of milk. Stir in the sugar, salt,
and butter. Cool to luke warm. Pour warm water into a
large bowl. Sprinkle the yeast over the water and
stir until dissolved. Add the milk mixture, the eggs
and flour. Beat vigorously for five minutes. Cover
and let rise in a warm place, free of drafts, for 1
1/2 hours or until doubled in bulk.
Stir down the risen batter and beat in the almonds,
raisins, and lemon peel. Pour the batter into a
greased and floured 1 1/2-quart charlotte mold or deep
cake pan. Let rise for 1 hour. Bake in a 350 F. oven
for 50 minutes. Let cool in the pan for20 minutes,
then remove. Beat together the confectioners' sugar
and 1 tablespoon of milk to form a glaze. To serve,
place the cake on a serving platter, drizzle the glaze
on top and garnish with cherries.
[THE BALTIMORE SUN;
February 17, 1991]
per Fred Peters
