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.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)