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