1/2 c. milk
1/2 c. granulated sugar
1/2 tsp. salt
1/4 c. butter
1/4 c. warm water
1 pkg. active dry yeast
2 eggs, beaten
2 1/2 c. all-purpose white flour
1/2 c. chopped almonds
1/2 c. raisins
1/2 tsp. lemon peel
1 c. confectioners sugar
1 tbsp. milk
whole candied cherries

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. Let rise for 1 hour.

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

Beat together confectioners sugar and milk to form glaze.

To serve, place cake on serving platter; drizzle glaze on top. Garnish with cherries.

Makes 8 servings.