Ingredients:
- 1 pk. dry, active yeast
- 1 cup milk (scalded and then cooled)
- 1 cup sugar
- 1 cup butter or margarine
- 5 eggs
- 1 teaspoon of vanilla extract
- 1 teaspoon of grated lemon rind
- 3/4 cup raisins
- 1/3 cup ground almonds
- 1/2 teaspoon of salt
- 4 cups flour
Directions:
- 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 minutesor until browned and done.
- Serve warm with butter.
