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1
Dissolve the yeast with the sugar in the warm water and let it proof.
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2
Sift the flour, putting 2 cups in each of two bowls.
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3
Set one bowl aside.
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4
Work together 2 cups of flour and the soft butter (this may be done in the electric mixer).
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5
Mix in the salt and the eggs, one at a time, beating until very thoroughly incorporated.
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6
In alternate batches, add the remaining 2 cups flour and the yeast mixture.
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7
Mix in the electric mixer or with a wooden spoon until thoroughly blended and elastic, then stir in the raisins.
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8
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.
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9
Punch the dough down.
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10
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).
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11
Pour or spoon half the dough into the mold, sprinkle in the rest of the almonds, and add the remaining dough.
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12
Let rise again until doubled in bulk, about 1 hour.
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13
Bake in a preheated oven at 475 degrees F.
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14
for 10 minutes, then reduce the heat to 350 degrees and continue baking until nicely browned, about 40 to 45 minutes.
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15
Remove from the oven and let stand for 3 minutes in the pan, then invert onto a cooling rack.
