Ingredients

1 packet yeast; dry active
1 C. sugar
5 eggs; large
Lemon rind of one lemon grated
1/3 C. almonds; ground (2 ounce packet)
4 C. flour; unbleached, unsifted
1 C. milk; scalded then cooled
1 C. butter or margarine
1 tsp. vanilla extract
3/4 C. raisins
1/2 tsp. salt

Cooking Instructions

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, bundt pan, or tube pan. Pour batter into pan. Cover and let rise until doubled in bulk, about 2 hours. Bake in preheated 375 degree Oven for 40 minutes or until browned and done. Serve warm with butter. The gugelhopf mold is known also as a turban-head pan. If this is not available, you can use the others with the same results.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)