|Chopped almonds||3⁄4 Cup (12 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Grated lemon rind||1 1⁄2 Teaspoon|
|All purpose flour||6 Cup (96 tbs), sifted|
|Sugar||1 Cup (16 tbs)|
|Yeast||1⁄2 Ounce (2 Envelopes)|
|Lukewarm water||1⁄4 Cup (4 tbs)|
|Lukewarm milk||2 Cup (32 tbs)|
|Eggs||2 , well beaten|
|Melted butter||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||1 Teaspoon|
|Confectioners sugar||1 Tablespoon|
Combine almonds, raisins, and lemon rind with 1/2 cup flour; toss until well coated.
Combine sugar, salt, and 2 1/2 cups flour in large mixing bowl.
Sprinkle yeast over water; stir until dissolved.
Add milk to sugar mixture; stir until well mixed.
Add yeast mixture; beat with wooden spoon until smooth.
Beat in eggs thoroughly.
Add butter gradually; beat constantly.
Stir in vanilla extract.
Add remaining flour; beat until smooth and satiny.
Add raisin mixture; mix thoroughly.
Cover with towel.
Let rise in warm place 1 1/2 hours or until double in bulk.
Stir down dough; turn into large, buttered bundt pan.
Cover with towel; let rise 1 hour.
Bake in preheated 350Â°F oven about 50 minutes, until cake tester comes out clean.
Remove from pan; cool on wire rack.
Cover; let stand 1 day.
Sprinkle with confectioners' sugar before slicing.