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Author/Submitted by:
Servings: 8
Categories: Cakes / Desserts

1  package  Yeast, Dry Active
1  cup  Milk, Scalded Then Cooled
1  cup  Sugar
1  cup  Butter Or Margarine
5    Eggs, Large
1  teaspoon  Vanilla Extract
    Lemon; Rind Of, Grated
3/4  cup  Raisins
1/3  cup  Almonds, Ground (2 oz Pk)
1/2  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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