| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
German |
Germany |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Butter |
| 1/2 |
c |
Milk, scalded |
| 1 |
|
Cake compressed yeast or packet |
| 1/4 |
c |
Lukewarm water |
| 2 |
|
Eggs, beaten |
| 2 1/2 |
c |
Sifted flour |
| 1/2 |
c |
Seedless raisins |
| 1/2 |
ts |
Grated lemon peel |
| 16 |
|
Blanched almonds |
INSTRUCTIONS
From: The Wonderful World of Cooking
Add sugar, salt and butter to hot milk. Stir until butter melts and sugar
dissolves. Cook to lukewarm. Dissolve yeast in water. Add to milk mixture.
Add eggs and flour. Beat for 5 minutes. Cover . Let rise in warm place for
1 1/2 hours or until doubled in bulk. Stir down batter. Add raisins and
lemon peel. Beat. Arrange almonds in a pattern on bottom of greased 1 1/2
quart tube pan. Turn batter into pan. Let rise 1 hour or until doubled in
bulk. Bake at 350 deg.F. for 50 minutes. yield: 6-8 servings
Posted to Recipe Archive - 08 Dec 96
submitted by: LeiG@aol.com
Date: Sun, 8 Dec 96 2:31:52 EST
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