3/4 c. chopped almonds
1/4 c. raisins
1 1/2 tsp. grated lemon rind
6 c. all-purpose flour, sifted
1 c. sugar
1 tsp. salt
2 pkgs. dry yeast
1/4 c. lukewarm water
2 c. lukewarm water
2 eggs, well beaten
1/3 c. melted butter
1 tsp. vanilla extract

Combine the almonds, raisins and lemon rind with 1/2 cup of the flour, then toss until well coated. Combine the sugar, salt and 2 1/2 cups of the flour in a large mixing bowl. Sprinkle the yeast over the water, then stir until dissolved. Add the milk to the sugar mixture, stirring until well mixed. Add the yeast mixture and beat with a wooden spoon until smooth.

Beat in the eggs thoroughly. Add the butter gradually, beating constantly. Stir in the vanilla extract. Add the remaining flour and beat until smooth and satiny. Add the raisin mixture and mix thoroughly. Cover with a towel. Let rise in a warm place for 1 hour and 30 minutes or until doubled in bulk. Stir down the dough and turn into a large, buttered Bundt pan. Cover with a towel and let rise for 1 hour.