You are here


Holidaycooking's picture
<p><a href="">Image Credit</a></p>
  Active dry yeast 1⁄4 Ounce (1 Package)
  Warm water 1⁄4 Cup (4 tbs) (105 To 115 Degree F)
  Lukewarm milk 1⁄2 Cup (8 tbs), scalded then cooled
  Sugar 1⁄2 Cup (8 tbs)
  Margarine/Butter 1⁄2 Cup (8 tbs), softened
  Salt 1⁄2 Teaspoon
  Eggs 3
  All purpose flour 2 3⁄4 Cup (44 tbs) (Gold Medal)
  Golden raisins 1⁄2 Cup (8 tbs)
  Lemon 1 , peel grated
  Finely chopped almonds/Dry bread crumbs 1⁄3 Cup (5.33 tbs)
  Whole blanched almonds 16

Dissolve yeast in warm water in large mixer bowl.
Beat in milk, sugar, margarine, salt, eggs and 1 1/4 cups of the flour on low speed, scraping bowl constantly, 30 seconds.
Beat on medium speed, scraping bowl occasionally, 4 minutes.
Stir in raisins, lemon peel and the remaining flour.
Scrape batter from side of bowl.
Cover; let rise in warm place until double, about 1 1/2 hours.
Grease bottom and side of 9-cup bundt cake pan or anodized aluminum ring mold; sprinkle with chopped almonds.
Arrange whole almonds evenly in bottom of pan.
Stir down batter by beating about 25 strokes.
Spoon batter into pan.
Let rise until double, about 1 hour.
Heat oven to 350°.
Bake until golden brown, 50 minutes.
Immediately remove from pan.

Recipe Summary


Rate It

Your rating: None
Average: 4.3 (19 votes)