How to make it

  • Preheat oven to 350°,
  • Grease well two 9 inch tube pans
  • In a medium bowl combine the warm water and yeast, let stand for five minutes,stir in 1 cup of the flour
  • Cover this mixture and let rise in a warm place about 30 minutes
  • Meanwhile beat in a large bowl until soft 1/2 cup butter
  • Gradually add and blend until light and creamy 1/2 cup sugar
  • Beat in one at a time 2 to 3 large eggs, add 1 teaspoon salt and the grated lemon zest
  • Beat the yeast mixture that was resting, add the 1/4 cup golden raisins
  • Then gradually beat in 3 1/2 cups flour,beat the dough for 5 more minutes
  • Cover the bowl with a clean cloth and let it rise about two hours or until doubled in bulk in a warm place
  • When ready punch down to dough and divide it in half
  • Place the dough into 2 well greased tube pans
  • Let rise until puffy about 30 minutes
  • Lightly brush the top of the cakes with melted butter
  • Combine the 1/2 cup of almonds and 1/4 cup sugar and sprinkle over the cakes.
  • Bake until golden about 30 minutes
  • Beat together until smooth the icing sugar, lemon juice and vanilla and spread on the baked cakes
  • The glaze should be spread on the cakes while warm..
  • This freezes very well, I cut into slices before I freeze it. Also very good toasted.

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