1/2 c. sugar
1/2 c. butter
1 1/4 c. scalded milk
2 pkgs. dry yeast
5 c. flour
1 tsp. salt
4 eggs, beaten
1 tbsp. grated orange peel
1 tbsp. grated lemon rind
1/2 c. almonds, chopped
1/2 c. raisins

Place sugar and butter in large mixing bowl, add scalded milk and stir to dissolve. Cool to lukewarm. Dissolve yeast in small amount of warm milk and stir into first mixture. Add half of the flour and beat well. Add salt to eggs and beat. Add eggs to batter. Add orange, lemon rinds and almonds, raisins and remainder of flour. Knead until smooth and let rest in a warm (80 to 85 degrees) place until doubled. Punch down and put in buttered tube pan. Let rise until doubled in bulk. Bake 45 minutes at 350 degrees.