1/2 c Milk
1/2 c Sugar, granulated
1/2 ts Salt
1/4 c Butter
1/4 c ;Water, warm
1 pk Yeast, dry
2 Egg; beaten
2 1/2 c Flour, white
1/2 c Almonds; chopped
1/2 c Raisins
1/4 ts Lemon peel, grated
1 c Sugar, confectioners
1 tb Milk
Whole candied cherries
Scald the half cup of milk. Stir in the sugar, salt, and butter.
Cool to luke warm. Pour warm water into a large bowl. Sprinkle the
yeast over the water and stir until dissolved. Add the milk mixture,
the eggs and flour. Beat vigorously for five minutes. Cover and let
rise in a warm place, free of drafts, for 1 1/2 hours or until
doubled in bulk.
Stir down the risen batter and beat in the almonds, raisins, and lemon
peel. Pour the batter into a greased and floured 1 1/2-quart
charlotte mold or deep cake pan. Let rise for 1 hour. Bake in a 350
F. oven for 50 minutes. Let cool in the pan for20 minutes, then
remove. Beat together the confectioners’ sugar and 1 tablespoon of
milk to form a glaze. To serve, place the cake on a serving platter,
drizzle the glaze on top and garnish with cherries.
[THE BALTIMORE SUN; February 17, 1991]
per Fred Peters
Yields
8 Servings