1 pkg. active dry yeast
3/4 c. warm water (105-115 degrees)
1/2 c. sugar
1/2 tsp. salt
Grated peel of 1 lemon
12-16 blanched almonds
1/4 c. butter, softened
2 eggs
2 1/2 c. all-purpose flour (do not use self-rising)
1/2 c. raisins
1/4 c. very finely chopped almonds or dry bread crumbs

In large bowl, dissolve yeast in warm water. Add sugar, salt, butter, eggs and 1 1/4 cups flour. Blend 1/2 minute, low speed, scraping bowl constantly. Beat 4 minutes, medium speed, scraping bowl occasionally. Stir in raisins, lemon peel and remaining flour. Scrape batter from side of bowl. Cover. Let rise in warm place until double, about 1 1/2 hours. Grease side and bottom of bundt pan. Sprinkle with chopped almonds. Arrange blanched almonds, evenly on bottom of pan. Stir down batter by beating 25 strokes. Spoon batter evenly into pan (batter will be sticky). Let rise until double, about 1 hour. Heat oven to 350 degrees. Bake about 50 minutes. Immediately remove from pan.