1 pkg. active dry yeast
1/4 c. warm water (105 to 115 degrees)
1/2 c. lukewarm milk (scalded then cooled)
1/2 c. sugar
1/2 c. butter, softened
1/2 tsp. salt
3 eggs
2 3/4 c. Gold medal all-purpose flour
1/2 c. golden raisins
Grated peel of 1 lemon
1/3 c. very finely chopped almonds or dry bread crumbs
12 to 16 whole blanched almonds

Dissolve yeast in warm water in large mixer bowl. Beat in milk, sugar, butter, salt, eggs and 1 1/4 cups of the flour on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 4 minutes. Stir in raisins, lemon peel and the remaining flour. Scrape batter from side of bowl. Cover; let rise in warm place until double, about 1 1/2 hours.

Grease bottom and side of 9-cup bundt cake pan or anodized aluminum ring mold; sprinkle with chopped almonds. Arrange whole almonds evenly in bottom of pan. Stir down batter by beating about 25 strokes. Spoon batter into pan. Let rise until double, about 1 hour.

Heat oven to 350 degrees. Bake until golden, 50 minutes. Immediately remove from pan.

Do not use self-rising flour in this recipe.