|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|
|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.