German Turban Cake
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄4 Cup (4 tbs) (105 To 115 F)|
|Lukewarm milk||1⁄2 Cup (8 tbs), scalded and then cooled|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Margarine/Butter||1⁄3 Cup (5.33 tbs), softened|
|All purpose flour||3 Cup (48 tbs)|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Finely shredded lemon peel||1 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Chopped blanched almonds||1⁄2 Cup (8 tbs)|
Dissolve yeast in warm water in large mixer bowl.
Add milk, 1/3 cup sugar, the salt, margarine, eggs, vanilla and 1 1/2 cups of the flour.
Beat on low speed, scraping bowl constantly, 30 seconds.
Beat on medium speed, scraping bowl occasionally, 4 minutes.
Stir in raisins, lemon peel and remaining flour.
Scrape batter from side of bowl.
Cover; let rise in warm place until double, about 1 1/2 hours.
Stir down batter by beating 25 strokes.
Grease side and bottom of 12-cup bundt cake pan or anodized aluminum ring mold.
Mix 1 tablespoon sugar and the cinnamon; sprinkle half the sugar mixture in pan.
Spread half the batter in pan; sprinkle with almonds.
Spread remaining batter over almonds; sprinkle with remaining sugar mixture.
Cover; let rise until double, about 1 hour.
Heat oven to 350°.
Bake until golden brown, about 50 minutes.
Immediately remove from pan.