Recipe: HOUSKA (Bohemian Christmas Cake) for Sharon

HOUSKA (Bohemian Christmas Cake)

3 pkg. active dried yeast
1/4 C. lukewarm water
1 tsp. sugar sprinkled over yeast
1 C. milk, scalded and cooled
1/2 C. stick margarine
1 C. granulated sugar
1 tsp. salt
3 eggs, beaten
Grated rind of 1 lemon
Juice of 1 lemon
1/2 C. dark raisins
1/2 C. light raisins
20 to 25 maraschino cherries, rinsed, drained and cut up
1/2 C. slivered almonds
6 to 8 C. 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 F. While still warm mix confectioners' sugar and water; drizzle over top of cake.