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8 Servings
1 pk yeast,dry active
1 c milk,scalded then cooled
1 c sugar
1 c butter (or margarine)
5 eggs,large
1 t vanilla extract
1 lemon,rind of, grated
3/4 c raisins
1/3 c almonds,ground (2 oz pk)
1/2 t salt
4 c 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*, 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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