|Raisins/Null||1⁄4 Cup (4 tbs) (Null)|
|Rum/Null||1⁄4 Cup (4 tbs) (Null)|
|Milk/Null||3⁄4 Cup (12 tbs) (Null)|
|Hot roll mix/Null||13 3⁄4 Ounce (1 Package)|
|Eggs/Null||2 , beaten (Null)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted (Null)|
|Sugar/Null||1⁄4 Cup (4 tbs) (Null)|
|Grated lemon peel/Null||1 Teaspoon (Null)|
|Ground mace/Null||1⁄2 Teaspoon (Null)|
|Chopped walnuts/Null||1⁄2 Cup (8 tbs) (Null)|
|Butter/Margarine||1 Tablespoon, melted (Null)|
|Fine dry bread crumbs/Null||3 Tablespoon (Null)|
Soak raisins in rum; let stand till plump.
Drain; set aside.
Heat milk just to warm (115° to 120°); add yeast from hot roll mix and stir to dissolve.
Combine eggs, the 1/4 cup butter, the sugar, lemon peel, mace, and yeast mixture.
Add flour from mix; beat smooth by hand.
Stir in raisins and walnuts.
Cover; let rise in warm place till double, about 1 1/2 to 2 hours.
Meanwhile, prepare a 2-quart fluted tube pan or kugelhopf mold by brushing with the 1 tablespoon melted butter; sprinkle with the dry bread crumbs.
Stir down batter; spoon carefully into mold.
Let rise till almost double, about 50 to 60 minutes.
Bake in 350° oven till done, about 25 to 30 minutes; cool in pan 10 minutes.
Remove from pan.
Cool on rack.