4 c. flour
1 tsp. salt
5 eggs
1 c. lukewarm milk
Rind of a lemon
2 oz. yeast
4 tbsp. maraschino
Rum, sherry or substitute
1 c. unsalted butter
1 c. sugar

Dissolve yeast on milk, add 1 cup flour and let it rise. Cream butter and sugar, add 3 eggs, one at a time. Yolks of remaining 2 eggs, lemon salt, the yeast mixture (milk and yeast), remaining flour, 1/4 pound seedless raisins if desired, and 2 egg whites beaten stiff; beat until smooth and light.

Butter two 10 inch ring forms. Sprinkle with chopped almond, add dough. Let rise nearly to the top of forms. Bake about 1/2 hour, 15 minutes at 375 degrees then 350 degrees for 15 minutes. When baked, turn out of form.

Boil 1 cup sugar with 1/2 cup water until thick. Add 1/4 cup rum. Pour syrup into the empty forms. Return Kuchen to form, let stand until it absorbs the syrup. Remove from forms, baste with remaining syrup if any.