---------- Recipe via Meal-Master (tm) v8.04
  Categories: Cakes, Polish
       Yield: 8 Servings
     1/2 c  Milk
     1/2 c  Sugar, granulated
     1/2 ts Salt
     1/4 c  Butter
     1/4 c  ;Water, warm
       1 pk Yeast, dry
       2    Egg; beaten
   2 1/2 c  Flour, white
     1/2 c  Almonds; chopped
     1/2 c  Raisins
     1/4 ts Lemon peel, grated
       1 c  Sugar, confectioners
       1 tb Milk
            Whole candied cherries
   Scald the half cup of milk.  Stir in the sugar, salt,
   and butter. Cool to luke warm.  Pour warm water into a
   large bowl.  Sprinkle the yeast over the water and
   stir until dissolved.  Add the milk mixture, the eggs
   and flour. Beat vigorously for five minutes.  Cover
   and let rise in a warm place, free of drafts, for 1
   1/2 hours or until doubled in bulk.
   Stir down the risen batter and beat in the almonds,
   raisins, and lemon peel.  Pour the batter into a
   greased and floured 1 1/2-quart charlotte mold or deep
   cake pan.  Let rise for 1 hour.  Bake in a 350 F. oven
   for 50 minutes.  Let cool in the pan for20 minutes,
   then remove. Beat together the confectioners' sugar
   and 1 tablespoon of milk to form a glaze. To serve,
   place the cake on a serving platter, drizzle the glaze
   on top and garnish with cherries.
                              [THE BALTIMORE SUN;
   February 17, 1991]
                               per Fred Peters