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All purpose flour - 6 cups (sifted)
Sugar - 1 cup
Salt - 1 tsp
Yeast - 20 gms
Almonds - 3/4 cup (chopped)
Raisins - 1/2 cup
Lemon rind - 1 1/2 tsp (grated)
Lukewarm water - 2 cups
Eggs- 2 (well beaten)
Melted butter - 1/3 cup
Vanilla extract - 1 tsp
Confectioners sugar


  • Combine almonds, raisins, and lemon rind with 1/2 cup flour; toss until well coated.
  • Combine sugar, salt, and 2 1/2 cups flour in large mixing bowl.
  • Sprinkle yeast over water; stir until dissolved.
  • Add milk to sugar mixture; stir until well mixed.
  • Add yeast mixture; beat with wooden spoon until smooth.
  • Beat in eggs thoroughly.
  • Add butter gradually; beat constantly. Stir in vanilla extract.
  • Add remaining flour; beat until smooth and satiny.
  • Add raisin mixture; mix thoroughly. Cover with towel. Let rise in warm place 1 1/2 hours or until double in bulk.
  • Stir down dough; turn into large, buttered bundt pan. Cover with towel; let rise one hour.
  • Bake in preheated 350 F oven about 50 minutes, until cake tester comes out clean.
  • Remove from pan; cool on wire rack. Cover; let stand one day.
  • Sprinkle with confectioner's sugar before slicing.

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