Polish Yeast Cake

• 1/2 cup milk
• 1/2 cup sugar granulated
• 1/2 teaspoon salt
• 1/4 cup butter
• 1/4 cup water
• 2 1/4 teaspoons yeast, active dry 1 package
• 2 large eggs beaten
• 2 1/2 cups flour, all-purpose white
• 1/2 cup almonds chopped
• 1/2 cup raisins, seedless
• 1/4 teaspoon lemon zest grated
• 1 cup sugar confectioners
• 1 tablespoon milk
• 1 x cherries as needed, fresh and pitted

1. Scald the half cup of milk.
2. Stir in the sugar, salt, and butter.
3. Cool to luke warm.
4. Pour warm water into a large bowl.
5. Sprinkle the yeast over the water and stir until dissolved.
6. Add the milk mixture, the eggs and flour.
7. Beat vigorously for five minutes.
8. Cover and let rise in a warm place, free of drafts, for 1 1/2 hours or until doubled in bulk.
9. Stir down the risen batter and beat in the almonds, raisins, and lemon zest.
10. Pour the batter into a greased and floured 1 1/2-quart charlotte mold or deep cake pan.
11. Let rise for 1 hour.
12. Bake in a 350F (180C).
13. oven for 50 minutes.
14. Let cool in the pan for 20 minutes, then remove.
15. Beat together the confectioners' sugar and 1 tablespoon of milk to form a glaze.
16. To serve, place the cake on a serving platter, drizzle the glaze on top and garnish with cherries.

milk, sugar, salt, butter, water, yeast, eggs, flour, almonds, raisins, lemon zest grated, sugar confectioners, milk, cherries

Taken from recipeland.com/recipe/v/polish-yeast-cake-43173 (may not work)