Soak yeast in a little warm water and some of the milk 10 minutes, then set a sponge and let it stand about 1 hour (before breakfast); cream butter; add sugar and beat thoroughly; beat the 4 eggs light and add gradually to creamed butter and sugar; now add the other ½ pint of milk.
Beat well and add the raisins, dredge with a little flour; now add sponge and beat all thoroughly for ½ hour till it drops from the spoon a little thicker than a sweet cake.
Grease your pan with butter and take the split almonds and stick them on the side of the pan. Bake nearly an hour.
This makes 2 small cakes or one large one. Very fine German Coffee Cake. You should use a pan with a tube in the center.
