1 package yeast; dry active 1 cup milk; scalded then cooled 1 cup sugar 1 cup butter or margarine 5 eggs; large 1 teaspoon vanilla extract 1 tablespoon lemon rind (rind of 1 lemon) 3/4 cup raisins 1/3 cup almonds; ground (2 oz pk) 1/2 teaspoon salt 4 cups flour; unbleached, unsifted |Sprinkle yeast into milk to dissolve. In a large bowl beat sugar and butter until light and fluffy. Beat in eggs, one at a time. Stir in vanilla, lemon rind, raisins, and almonds. Mix salt and flour. Add milk and flour mixtures, alternately, ending with the flour mixture. Grease a gugelhopf mold*, Bundt pan, or tube pan. Pour batter into pan. Cover and let rise until doubled in bulk, about 2 hours. Bake in preheated 375 degree F. Oven for 40 minutes or until browned and done. Serve warm with butter. * The gugelhopf mold is know also as a turban-head pan. If this is not available, you can use the others with the same results.