This traditional Christmas yeast cake has found a welcome spot on many tables during holidays celebrations for centuries. This lovely loaf was displayed at the Edison Homestead during Holiday Nights at Greenfield Village.

Christmas Stollen

1 pack dry yeast

1/4 cup sugar

4 Tablespoons soft butter

3 cups white flour

1/2 chopped almonds

3/4 cup warm milk

1 teaspoon salt

2 eggs

1 Tablespoon grated lemon rind

3/4 cup candied fruit

Dissolve yeast in 1/4 cup warm water.  Let stand 5 minutes.  Mix milk, sugar, salt, butter, eggs, in large bowl.  Add yeast.  Add 1 1/2 cups flour-beating until smooth.  Let stand 1 hour in a warm place.  Add remaining flour so that dough is easy to handle.  Put in cool place 30 minutes.  Turn out on floured board and knead in fruit, nuts and lemon rind.  Put dough on floured board; roll to ¼ inch thick oval.

Fold dough in half lengthwise-not quite to the edge.  Press down along edge to secure.  Butter cookie sheet and place dough on it, let rise until double in bulk.  Bake 35 minutes.

Glaze: 1 cup confectioners sugar, 2 Tablespoons lemon juice.  Glaze while cake is still warm.  Decorate with fruit and nuts.