Gugelhupf - cooking recipe

Ingredients

1 (1/4 ounce) packet dry active yeast
1 cup milk, Scalded Then Cooled
1 cup sugar
1 cup butter or 1 cup margarine
5 large eggs
1 teaspoon vanilla extract
1 lemon, rind of, Grated
3/4 cup golden raisin
1/3 cup almonds, Ground (2 oz Pk)
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 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.