Directions
1.
1. Sprinkle the yeast over warm milk. Add ½ cup of flour. Beat with a large spoon for 1 minute. Cover and let rise in a warm place until almost double in size. Mix in the butter and sugar until it is fluffy. Mix in the eggs slowly and beat well. Stir in yeast mixture, raisins, currants, orange peel and salt. Add in the rest of the flour.
2.
2. Grease a 12-cup tube pan and arrange the almonds in the bottom of the pan. Then, spoon the batter into the cups over the almonds. Allow to rise in a warm area covered until doubled in size. Takes approximately 1 hour.
3.
3. Bake in a 350F oven for 40 minutes. Remove from the pan and cool. Sift powdered sugar. Serve.
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