My husband is allergic to yeast, so we rarely do any yeast breads. But, he's of Polish descent, and this sounds so good that I'm hoping you can tell me how to substitute baking powder or some other leavening so I can make this for us. Hmmm.... I hesitate to guess how to substitute some other leavening for yeast. How about if you make him a vanilla pound cake, adding the same fruits and glaze? See the cake recipe's directions for baking in a bundt-style pan. This would be the closest approximation, and I think it would be delicious! PJH

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