|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.
Serving size: Complete recipe
Calories 2506 Calories from Fat 549
% Daily Value*
Total Fat 61 g93.9%
Saturated Fat 11.7 g58.5%
Trans Fat 0 g
Cholesterol 222.8 mg74.3%
Sodium 2096.5 mg87.4%
Total Carbohydrates 456 g151.9%
Dietary Fiber 47 g188.1%
Sugars 184.5 g
Protein 63 g126.9%
Vitamin A 29.3% Vitamin C 12.5%
Calcium 39.1% Iron 88.5%
*Based on a 2000 Calorie diet