Gugelhupf

1 pk Yeast; Dry Active 1 x Lemon; Rind Of, Grated

1 c Milk; Scalded Then Cooled 3/4 c Raisins

1 c Sugar 1/3 c Almonds; Ground (2 oz Pk)

1 c Butter Or Margarine 1/2 ts Salt

5 ea Eggs; Large 4 c Flour;

Unbleached, Unsifted 1 ts Vanilla Extract

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*, budt 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 availiable, you can use the others with the same results.
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