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1
Mix 1 cup (225 ml) of flour, sugar, yeast, and lukewarm water in a large bowl.
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2
Let stand.
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3
Combine milk and butter in a saucepan.
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4
Heat over low heat until liquid is lukewarm.
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5
Gradually add
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6
liquid mixtures to dry ingredients and beat with an electric mixer
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7
at medium speed for 1 minute, scraping bowl once in a while.
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8
Add eggs, almond extract, and 1/2 of the flour.
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9
Beat at high speed for 1-2 minutes.
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10
Add remaining flour and turn onto floured board.
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11
Knead for 8-10 minutes--until smooth and elastic.
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12
Shape into a ball and place in a greased bowl.
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13
Cover and let rise in a warm place until it has doubled in bulk--for about 1 hour.
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14
Stir in candied fruit and raisins.
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15
Turn into a greased and floured tube pan.
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16
Let rise, uncovered, in a warm
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17
place for 30-40 minutes.
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18
(Drafts should be avoided.)
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19
Bake at 350 degrees (175 C.) F. for 35 minutes or until done.
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20
Before removing from pan, prick surface of cake with a fork and pour vodka syrup over cake.
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21
Combine 1/2 cup (125 ml) sugar, 1/2 cup (125 ml) water, and 1/4 cup
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22
vodka in a saucepan and bring to a boil.
