|Dry yeast/2 cakes compressed yeast||2 Tablespoon (2 Package)|
|Water||1⁄2 Cup (8 tbs)|
|Sifted all purpose flour||4 Cup (64 tbs)|
|Butter/Margarine||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Grated lemon rind||1|
|Blanched almonds||1⁄4 Cup (4 tbs)|
|Diced citron||1⁄2 Cup (8 tbs)|
|White raisins||1⁄2 Cup (8 tbs)|
|Currants||1⁄2 Cup (8 tbs)|
TO ACTIVATE YEAST:
Use very warm water (105°F.to 115°F.) for dry yeast; use lukewarm (80°F.to 90°F.) for compressed.
Sprinkle dry yeast or crumble cake into water.
Let stand for a few minutes; then stir until dissolved.
FOR THE DOUGH
Add 1 1/2 cups of sifted flour; beat until smooth.
Cover and let rise in warm place for 1 hour.
In an electric mixer, cream butter and beat in sugar; add salt and grated lemon rind.
Add eggs, one at a time, beating well after each addition.
Add yeast and remaining flour.
Beat for 10 minutes.
Butter a 9-inch Turk's-head pan (a fluted pan with tube), and decorate bottom and sides with blanched almond halves.
Pour in half the dough; sprinkle over the citron, raisins, and currants; cover with remaining dough; this should half fill the pan.
Cover and let rise in warm place until dough just reaches top of pan.
Cake will be coarse and dry if allowed to rise too long.
Bake in preheated moderate oven (350°F.) for 45 to 55 minutes.
Cool in pan for 5 minutes, then carefully remove to cake rack.