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1
Dissolve the sugar in the lukewarm water, sprinkle the yeast over it, and let it stand until softened.
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2
Combine with the lukewarm milk and 1/2 cup of flour.
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3
Beat well, cover, and let the sponge rise in a warm place until light and bubbly.
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4
Beat the whole eggs and the egg yolks together along with the salt.
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5
Add the sugar gradually and continue beating.
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6
Beat in the butter and vanilla.
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7
Combine with the sponge, add the flour, and knead in the bowl for about 10 minutes, or beat vigorously with a spoon.
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8
This dough is very soft.
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9
Cover and let it rise until double in bulk.
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10
Punch down and let it rise again.
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11
Butter a very large tube pan and sprinkle it with fine bread crumbs.
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12
Spoon one-half of the dough into the pan.
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13
Mix the nuts, sugar, and vanilla.
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14
Sprinkle one-half of this mixture over the dough.
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15
Cover with the remaining dough and top with the rest of the nut mixture.
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16
Let it rise in a warm place until it is more than double in bulk.
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17
Bake in a moderate oven (375F) for 10 minutes, then lower the temperature to 325F and bake for 35 to 40 minutes longer.
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18
If necessary, cover the top with aluminum foil.
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19
Allow the cake to stand in the pan for 10 minutes to cool slightly.
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20
Remove it from the pan very gently.
