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1/2 c. milk
1/2 c. sugar
1/2 tbsp. salt
1/4 c. butter
1/4 c. warm water
1 pkg. active dry yeast
2 1/2 c. flour
1/2 tbsp. lemon peel
1/2 c. chopped almonds
1/2 c. raisins
1 c. confectioners' sugar
1 tbsp. milk
2 eggs, beaten

Scald milk. Stir in sugar, salt and butter. Cool to lukewarm. Pour lukewarm water into large bowl. Sprinkle yeast over water. Stir until dissolved. Add milk mixture, eggs and flour. Beat vigorously 5 minutes. Cover, let rise in a warm place free from draft for 1/2 hour or until doubled in bulk.

Stir batter down, beat in almonds, raisins and lemon peel. Pour batter into greased and floured 1 1/2 quart casserole. Let rise for 1 hour. Bake in 350 degree oven for 50 minutes. Let cool in pan 20 minutes before removing. Beat together 1 cup confectioners' sugar and 1 tablespoon milk to form glaze and drizzle on top.

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