Houska (Bohemian Easter and Christmas Cake) 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.