1/2 cup milk
1/2 cup granulated sugar
1/2 tsp. salt
1/4 cup (1/2 stick) butter
1/4 cup warm water
1 pkg. active dry yeast (or equivalent)
2 eggs, beaten
2 1/2 cups all-purpose flour
1/2 cup chopped almonds
1/2 cup raisins
1/2 tsp. lemon peel

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 warm place free from draft, for 1 1/2 hours 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 dish. Let rise for 1 hour.

Bake in 350°F oven 50 minutes. Let cool in pan 20 minutes before removing.

DECORATION:

1 tbsp. hot milk
1 cup confectioners' sugar
whole candied cherries, for top

Make glaze by mixing hot milk and confectioners' sugar together. Glaze cake while still warm. Decorate with candied cherries.

Submitted by: Jan Nowak