|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||3⁄4 Cup (12 tbs) (At 105 To 115 F)|
|Sugar||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Grated lemon peel||1 Tablespoon|
|Finely chopped almonds/Dry bread crumbs||1⁄4 Cup (4 tbs)|
In large mixer bowl, dissolve yeast in warm water.
Add sugar, salt, butter, eggs and 1 1/4 cups of the flour.
Blend 1/2 minute on low speed, scraping bowl constantly.
Beat 4 minutes medium speed, scraping bowl occasionally.
Stir in raisins, lemon peel and remaining flour.
Scrape batter from side of bowl.
Cover; let rise in warm place until double, about 1 1/2 hours.
Grease side and bottom of bundt pan or 6 1/2 cup an-odized ring mold; sprinkle with chopped almonds.
Arrange blanched almonds evenly on bottom of pan.
Stir down batter by beating 25 strokes.
Spoon batter evenly into pan (batter will be sticky).
Let rise until double, about 1 hour.
Heat oven to 350°.
Bake about 50 minutes.
Immediately remove from pan.