Directions:
Dissole yeast in 3/4 cup warm water in a large mixer bowl. Beat in sugar, 1/2 cup margarine, the salt, eggs, egg yold, and 1 3/4 cups of the four on medium speed, scraping bowl occasionally, 10 minutes. Stir in remaining flour, the almonds, fruit and lemon peel. Scrape batter from the side of bowl. Cover; let rise inwarm place until double 1 1/2 to 2 h ours. Dough is ready if indentation remains wh en touched with floured finger. Stir down batter by beating about 25 strokes. Cover tightly and refrigerate at least 8 hours.
Turn dough onto well floured surface; turn to coat with flour. Divide into halves; press each half into oval, 10 x 7 inches. Spread with margarine. Fold lengthwise in half; press only folded edge firmly. Place on greased cookie sheet. Beat egg white and w tablespoon water; brush over loaves. Let rise until double, 45 to 60 minutes. Heat the oven to 375° . Bake until golden brown, 20 to 25 minutes. Drizzle with Creamy Frosting while warm. 2 coffee cakes.
