Kugelhupf

Ingredients

1/2 cup sugar
1/2 teaspoon salt
1/4 cup Roberts Margarine
1/2 cup Roberts Milk, scalded
1 package active dry yeast
1/4 cup warm water
2 Roberts Eggs, beaten
2 cups sifted flour
2 tablespoons fine bread crumbs
16 whole blanched almonds
1/2 cup raisins
1/2 teaspoon grated lemon rind

Preparation

Stir sugar, salt and margarine into scalded milk; cool to lukewarm. Soften yeast in warm water; stir in lukewarm milk mixture. Blend in beaten egg and flour and beat vigorously about 5 minutes. Cover and allow to rise in a warm place until double in bulk, about 1 1/2 hours. Sprinkle fine bread crumbs on side and bottom of a well-buttered l 1/2 quart baking dish or fluted mold; arrange whole almonds on breadcrumbs. Stir down batter and beat thoroughly. Mix in raisins and grated lemon rind; carefully pour into prepared dish. Cover and allow to rise in a warm place about 1 hour. Bake at 350° about 50 minutes, or until a wooden pick inserted in center tests clean.

Yield: 1 cake