Recipe by grannymars
READY IN: 3hrs 55mins
SERVES: 8-10
YIELD: 1 cake




  • Dissolve the yeast with the sugar in the warm water and let it proof.
  • Sift the flour, putting 2 cups in each of two bowls.
  • Set one bowl aside.
  • Work together 2 cups of flour and the soft butter (this may be done in the electric mixer).
  • Mix in the salt and the eggs, one at a time, beating until very thoroughly incorporated.
  • In alternate batches, add the remaining 2 cups flour and the yeast mixture.
  • Mix in the electric mixer or with a wooden spoon until thoroughly blended and elastic, then stir in the raisins.
  • Put in a large, lightly floured bowl, cover with a towel, and let rise in a warm, draft-free spot until doubled in bulk, about 1 to 1 1/2 hours.
  • Punch the dough down.
  • Heavily butter a standard 10-inch Kugelhoph mold or a 10-inch tube pan and sprinkle half the sliced almonds around the bottom of the mold (the butter will make them adhere).
  • Pour or spoon half the dough into the mold, sprinkle in the rest of the almonds, and add the remaining dough.
  • Let rise again until doubled in bulk, about 1 hour.
  • Bake in a preheated oven at 475 degrees F.
  • for 10 minutes, then reduce the heat to 350 degrees and continue baking until nicely browned, about 40 to 45 minutes.
  • Remove from the oven and let stand for 3 minutes in the pan, then invert onto a cooling rack.