2 pkg. yeast
1/4 c. warm water
1/2 c. milk (scalded)
1 3/4 c. sugar
1 tsp. salt
2 3/4 c. melted butter
4 c. flour
1 1/2 tsp. vanilla
4 eggs, beaten

Sprinkle yeast into warm water and butter in a large mixing bowl. Cool to lukewarm. Gradually beat in enough flour to make thick batter; beat well. Add dissolved yeast, vanilla and eggs. Gradually beat in more flour to make a thicker batter. Beat thoroughly. Wait until it bubbles, about 1 hour, stir down. Turn batter into Bundt pan or tube pan. Let rise uncovered in warm place until double. Then another 45 minutes.

Bake at 350 degrees about 35 minutes. Then loosen at edge and turn out on wire rack. As soon as cake is cooled, drizzle wine icing over almonds. Make one large top and sprinkle with cake.

ICING: (Rhine Wine)

Stir together until smooth 1 1/2 cups sifted powdered sugar, 2 tablespoons Rhine Wine and 2 tablespoons melted butter.