| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Active dry yeast |
| 1 |
ts |
Sugar |
| 1/4 |
c |
Warm water (105-115F) |
| 3/4 |
c |
Warm milk (105-115F) |
| 3 1/2 |
c |
Sifted flour |
|
|
Blanched whole almonds |
| 1/2 |
c |
Butter |
| 1 |
c |
Sugar |
| 4 |
|
Eggs |
| 1 |
ts |
Grated lemon rind |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
Ground nutmeg |
INSTRUCTIONS
Sprinkle yeast and 1 tsp sugar over water, stir until dissolved. Stir in
warm milk and 1 cup flour until smooth. Cover with wax paper and let rise
in a warm place until bubbly - about 15 minutes.
Butter a 10" fluted tube pan. Arrange whole almonds in bottom of pan.
Using mixer at medium speed, in a large bowl beat butter and 1 cup sugar
until fluffy and light. Add eggs one at a time, beating well after each
addition. Add lemon rind, salt, nutmeg, remaining 2 1/2 cup flour and yeast
mixture: beat until mixture is well blended and forms a thick batter.
Pour batter into pan. Cober and let rise until doubled about 1 hour and 15
minutes.
Bake in 350F oven 40 - 45 minutes or until golden brown. Cool on rack (in
pan) 10 minutes. Remove from pan and finish cooling on rack. Posted to
Bakery-Shoppe Digest V1 #205 by jrjet@mtco.com (Dot & Tim McChesney) on Aug
28, 1997
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