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1
Stir the yeast into the luke warm milk.
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2
Add sugar, egg, margarine in small bits.
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3
Add 3/4 of the flour.
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4
Work the dough with a wooden spoon, until it has combined.
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5
Then work the rest of the flour into the dough with the hands, but not more than just combined.
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6
Don't over work it.
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7
Let the dough rise with a small amount of flour dusting on top, cover with a clean dish-towel about 30 minutes in a normal kitchen temperature.
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8
Fill: Combine the butter, sugar, cinnamon, raisins, and candied fruit.
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9
Roll the dough out on the table to oblong.
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10
Use a light hand in the soft dough.
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11
Spread the fill onto the dough, but not quite to the edges.
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12
Fold over the ends so the fill doesn't run out.
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13
Fold over the short part, so you now have 3 layers.
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14
Set the cake to rise again with a thin dish-towel to cover for another 30 minutes.
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15
Then brush carefully with cold coffee, or an whisked together egg, and sprinkle with sugar (not the fine kind) and 1/4 cup slivered blanched almonds.
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16
Bake in the middle part of oven at 400 degrees F about 30 minutes.
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17
Note: The cake will rise quite a bit and becomes surprisingly large.
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18
You can actually easily make two cakes instead of one if you wish.
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19
You can freeze the one, then thaw and reheat in the oven when needed.
