Austrian Gugelhupf

2 Yeast, active dry packages

4 c Flour, all-purpose

1 c Butter or margerine

1/2 c Sugar

4 Eggs

1 c Light raisins

1/4 c Currants

2 ts Orange peel, finely shredded

1/2 ts Salt

1/4 c Almonds, whole blanched

1/2 cup flour. Beat with a large spoon about 1 minute. Cover and let rise in a warm place until almost double (40 minutes). In a large mixer bowl beat butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after adding each. Stir in yeast mixture, raisins, currants, orange peel and salt. Gradually stir in the remaining

3-1/2 cups flour.