Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       yeast; dry active
   1      cup           milk; scalded then cooled
   1      cup           sugar
   1      cup           butter or margarine
   5                    eggs; large
   1      teaspoon      vanilla extract
   1      tablespoon    lemon rind -- (rind of 1 lemon)
     3/4  cup           raisins
     1/3  cup           almonds; ground -- (2 oz pkg)
     1/2  teaspoon      salt
   4      cups          flour; unbleached -- unsifted

Preparation:

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 375F. 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 available, you can use the others with the same results.