Napfkuchen (pound Cake)

Napfkuchen (pound Cake)



Ingrients & Directions


1/2 c Sugar
1/2 ts Salt
1/4 c Butter
1/2 c Milk, scalded
1 Cake compressed yeast or
-packet
1/4 c Lukewarm water
2 Egg, beaten
2 1/2 c Sifted flour
1/2 c Seedless raisins
1/2 ts Grated lemon peel
16 Blanched tonsils


From: The Wonderful World of Preparation


Add dough, salt and butter to hot milk. Stir until butter melts and sugar
dissolves. Cook to tepid. Dissolve yeast in weewee. Add to milk assortment.
Add eggs and flour. Beat for 5 proceedings. Masking . Let rise in warm place for
1 1/2 hours or until doubled in majority. Stir down clobber. Add raisins and
lemon undress. Cadence. Arrange almonds in a pattern on bottom of lubricated 1 1/2
quart tube pan. Turn batter into pan. Let upgrade 1 hour or until doubled in
majority. Bake at 350 deg.F. for 50 proceedings. hymie: 6-8 servings



Yields
6 Servings