RecipesFromScratch.com - Yeast Pound Cake

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Yeast Pound Cake

3/4 cup of whipping cream, lukewarm
1 package of active dry yeast
2 teaspoons of sugar
3 1/2 cups of flour
3/4 cup of sugar
3/4 cup of ground almonds
peel of 1/2 lemon, grated
3/4 cup of butter or margarine, melted and cooled to lukewarm
3 eggs
1 teaspoon of vanilla
1 1/2 cups of raisins
3 tablespoons of slivered almonds
powdered sugar

Into a small bowl, pour whipping cream. Stir in yeast and 2 tablespoons sugar; set aside for 5 minutes. Into a large bowl, sift flour. Make a hollow in the center and add 3/4 cup sugar, ground almonds, lemon peel, butter, eggs, vanilla, and yeast mixture; mix well. If the dough becomes sticky add flour, but dough must remain moderately soft. Place dough onto a lightly floured board; knead in raisins. Sprinkle almonds in the bottom of a greased bundt pan. Spread dough evenly in pan. Let rise 2 1/2 hours or until doubled in bulk. Bake in a preheated 350ºF. oven 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Turn out cake onto a wire rack to cool; dust generously with powdered sugar. Makes 1 bundt cake.

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