Polish Yeast Cake



	Polish Yeast Cake cakes, polish 1/2 cup milk 1/2 cup sugar, granulated 1/2 teaspoon salt 1/4 cup butter 1/4 cup ; water, warm 1 pkg yeast, dry 2 egg; beaten 2 1/2 cup flour, white 1/2 cup almonds; chopped 1/2 cup raisins 1/4 teaspoon lemon peel, grated 1 cup sugar, confectioners 1 tablespoon milk 1 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