3 packages active dried yeast
1/4 cup lukewarm water
1 teaspoon granulated sugar sprinkled over yeast
1 cup milk, scalded and cooled
1/2 cup stick margarine
1 cup granulated sugar
1 teaspoon salt
3 eggs, beaten
Grated rind of 1 lemon
Juice of 1 lemon
1/2 cup dark raisins
1/2 cup light raisins
20 to 25 maraschino cherries, rinsed, drained and cut up
1/2 cup slivered almonds
6 to 8 cups sifted flour

Using a little more liquid plus 8 cups flour, you can make 2 loaves.

An egg yolk mixed with 1 tablespoon milk and brushed on loaves makes a shiny loaf (before baking).

Mix all the ingredients. Knead until well mixed. Let rise in warm protected area until double in size.

Knead down flat about 1-inch thick. (Use rolling pin or pat down.) Make long strips about 1-inch wide, intertwine 4 strips to make bottom. Then braid 3 strips for top. Place on top of 4 strips, secure with toothpicks. Let rise 1/2 hour or so.

Bake 45 to 55 minutes at 325 degrees F.

While still warm mix confectioners' sugar and water; drizzle over top of cake.