Butter an 8.5 inch Kugelhopf pan. Sprinkle some of the almonds into each section of the bottom of the mold.
In a small bowl, combine raisins and Triple Sec and stir to combine. Allow the raisins to soak for at least an hour or more.
Next, place the lukewarm cream in a small bowl and stir in yeast along with one tablespoon of the sugar. Let it rest for 10-15 minutes until frothy.
In a stand mixer cream butter and sugar until fluffy. Add orange zest and vanilla and beat until combined. Add egg yolk and beat well.
Add half of the flour and yeast mixture and mix until combined. Add the remaining half of flour and yeast mixture, mixing until combined and continue beating for 10 minutes, scraping down the sides if needed.
Cover loosely with plastic wrap and put in a warm place to rise for up to two hours or until doubled in size.
Press or roll out onto clean, non-stick surface into a rectangle about 1/4 inch thick. Sprinkle with raisins and almonds.
Roll it up tightly from the widest side.
Bring both ends together to make a circle, pressing the ends together and place into the pan. Press down gently.
Cover loosely with plastic wrap and put into a warm place to rise for about another hour or until the dough has risen to just about the top of the mold or barely above.
Preheat the oven to 350°F.
Bake until nicely browned and a toothpick inserted comes out clean, about 40 minutes. Have the cake sit for 10 minutes in the pan and then invert onto a wire rack to cool.
Dust lightly with powdered sugar.
