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|Dry yeast||1 (1 Package)|
|Lukewarm water||1⁄4 Cup (4 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Sifted all purpose flour||3 1⁄2 Cup (56 tbs)|
|Blanched slivered almonds||3⁄4 Cup (12 tbs), toasted (Blue Diamond Variety)|
|Golden raisins||1 Cup (16 tbs)|
|Halved candied cherries||1⁄2 Cup (8 tbs)|
|Confectioners sugar||1 Cup (16 tbs)|
|Icing||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 5642 Calories from Fat 1915
% Daily Value*
Total Fat 214 g328.9%
Saturated Fat 74.2 g371.1%
Trans Fat 7.2 g
Cholesterol 468.4 mg
Sodium 1424.4 mg59.3%
Total Carbohydrates 862 g287.4%
Dietary Fiber 37.1 g148.4%
Sugars 440.2 g
Protein 106 g211.4%
Vitamin A 64.2% Vitamin C 8.8%
Calcium 84.2% Iron 173.2%
*Based on a 2000 Calorie diet
Scald milk; add butter and sugar and stir until sugar is dissolved.
Cool to lukewarm.
Beat egg and add to milk mixture with yeast, almond extract and salt.
Stir in 2 cups flour and beat until smooth.
Stir in almonds, raisins and cherries.
Add remaining flour, and mix until smooth.
Cover and let rise in warm place until doubled in bulk, about 1 1/2 hours.
Punch down; knead lightly, and pat to 12-inch circle.
Fold in half and press edges together firmly.
Place on greased baking sheet.
Brush top with melted butter.
Let rise 1/2 hour in warm place.
Bake in moderate (350°F.) oven for about 30 minutes.
Spread top with icing while warm.