Polish Easter Cake

• 1/2 c. milk
• 1/4 c. butter
• 2 eggs, beaten
• 1/2 c. raisins
• 1 Tbsp. milk
• 1/2 c. warm water
• 2 1/2 c. flour
• 1/2 lemon peel, grated
• 1 pkg. dry yeast
• 1/2 c. chopped almonds
• 1 c. confectioners sugar
• whole candied cherries

1. Scald milk.
2. Stir in sugar, salt and butter.
3. Cool to lukewarm.
4. Pour lukewarm water into a large bowl. Sprinkle yeast over top and stir until dissolved.
5. Add milk, eggs and flour. Beat vigorously for 5 minutes.
6. Cover and let rise in a warm place for 1 1/2 hours or until doubled.
7. Stir down batter.
8. Beat in almonds, raisins and lemon peel.
9. Pour batter into greased and floured Charlotte mold or deep cake pan.
10. Let rise for 1 hour. Bake at 350u0b0 for 50 minutes.
11. Let cool in pan for 20 minutes, then remove.

milk, butter, eggs, raisins, milk, warm water, flour, lemon peel, yeast, almonds, confectioners sugar, candied cherries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=903049 (may not work)