|Dry yeast||1 (1 Package)|
|Lukewarm water||1⁄4 Cup (4 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Sifted all purpose flour||3 1⁄2 Cup (56 tbs)|
|Blanched slivered almonds||3⁄4 Cup (12 tbs), toasted (Blue Diamond Variety)|
|Golden raisins||1 Cup (16 tbs)|
|Halved candied cherries||1⁄2 Cup (8 tbs)|
|Confectioners sugar||1 Cup (16 tbs)|
|Icing||1 Cup (16 tbs)|
Dissolve yeast in water.
Scald milk; add butter and sugar and stir until sugar is dissolved.
Cool to lukewarm.
Beat egg and add to milk mixture with yeast, almond extract and salt.
Stir in 2 cups flour and beat until smooth.
Stir in almonds, raisins and cherries.
Add remaining flour, and mix until smooth.
Cover and let rise in warm place until doubled in bulk, about 1 1/2 hours.
Punch down; knead lightly, and pat to 12-inch circle.
Fold in half and press edges together firmly.
Place on greased baking sheet.
Brush top with melted butter.
Let rise 1/2 hour in warm place.
Bake in moderate (350°F.) oven for about 30 minutes.
Spread top with icing while warm.