|Milk||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Unsifted flour||2 1⁄2 Cup (40 tbs)|
|Grated lemon peel||1 Teaspoon|
|Raisins||1⁄4 Cup (4 tbs)|
|Chopped almonds||1⁄4 Cup (4 tbs)|
|Confectioners icing||8 Tablespoon|
|Colored candies||2 Tablespoon|
Scald milk; pour into large bowl.
Add sugar, salt and margarine.
Cool to lukewarm.
Measure 1/4 cup warm water into small warm bowl.
Sprinkle in yeast; stir until dissolved.
Add egg, yeast and 1 cup flour to lukewarm milk mixture; beat until smooth.
Stir in lemon peel and enough additional flour to make soft dough.
Turn out onto lightly floured board; knead for about 5 minutes or until smooth and elastic.
Place in greased bowl, turning to grease top.
Cover; let rise in warm place, free from draft, for about 1 hour or until doubled in bulk.
Punch dough down; knead in raisins and almonds.
Divide dough in half; shape each half in a ball.
Press each ball into 2 greased 1-pint cans or two 1-pound coffee or shortening cans.
Cover; let rise until doubled in bulk.
Bake in 350-degree oven for 30 to 35 minutes or until cakes test done.
Turn out of cans at once.
Cool; frost tops with confectioners' sugar icing.
Sprinkle with candies.