Napfkuchen (Pound Cake)

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16 Blanched almonds
1/2 c Sugar
1 Cake compressed yeast or
1/2 c Milk, scalded
1/2 c Seedless raisins
1/2 ts Salt
1/2 ts Lemon Peel; grated
1/4 c Butter
1/4 c Lukewarm water
2 1/2 c Flour; sifted
2 Eggs; beaten

Original recipe makes 6 Servings



From: The Wonderful World of Cooking Add sugar, salt and butter to hot milk. Stir until butter melts and sugar dissolves. Cook to lukewarm. Dissolve yeast in water. Add to milk mixture. Add eggs and flour. Beat for 5 minutes. Cover . Let rise in warm place for 1 1/2 hours or until doubled in bulk. Stir down batter. Add raisins and lemon peel. Beat. Arrange almonds in a pattern on bottom of greased 1 1/2 quart tube pan. Turn batter into pan. Let rise 1 hour or until doubled in bulk. Bake at 350 deg.F. for 50 minutes. yield: 6-8 servings Posted to Recipe Archive - 08 Dec 96 submitted by: Date: Sun, 8 Dec 96 2:31:52 EST

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Calories Per Serving: 669 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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