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Almond-Raisin Crown
1 cup milk, scalded
1/2 teasp. nutmeg
3/4 cup granulated sugar
2 cups light or dark raisins
2 pkg. active dry, or 2 cakes, yeast
2/3 cup snipped citron
1/2 cup warm (not hot), or lukewarm, water
2/3 cup snipped candied cherries
4 1/2 cups sifted all purpose flour
3 eggs, well beaten
Blanched almonds
Grated rind 1 lemon
1 teasp. salt
3/4 cup soft butter
1. In large bowl, combine milk, 1/4 cup sugar; cool until lukewarm. Then, in cup, sprinkle or crumble yeast onto warm water (use lukewarm water for cake yeast) ; stir until yeast is dissolved. With egg beater, beat yeast mixture and 1 cup flour into milk mixture until smooth. Cover; let rise in warm place (about 85° F.) till light—about 20 min.
2. Meanwhile, grease well 10" tube pan; arrange ring of almonds on bottom. Sift 3 cups flour with salt, nutmeg. Toss raisins with citron, cherries, 1/2 cup flour. Set all aside. Cream butter until light and fluffy.
3. When yeast mixture is light, with wooden spoon. heat in butter, 1/2 cup sugar, eggs, lemon rind. Then stir in flour mixture; with spoon. beat hard 10 min. Stir in raisin mixture until well mixed. Turn into tube pan. Cover; let rise in warm place until mixture is 1/2" from top of pan.
4. Meanwhile, start heating oven to 375° F. Then bake crown 55 min., or till it tests done with cake tester. Let cool 15 min.; carefully remove from pan. When cool, brush on Honey Glaze
HONEY GLAZE: In saucepan, combine 1/4 cup honey, 2 tablep.sugar, 1 tablesp. butter or margarine, dash salt; stirring constantly, boil 2 min.; remove from heat. Stir in 3 tablesp. melted currant jelly. Use at once to glaze crown.
Note: For pictured crown, use 4-qt. high, fluted ring mold.
Nice for that special afternoon tea.
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