Candied fruit finely chop the almonds are ground clean, grate zest. All products are placed in the evening before baking in a warm room. The next day, the flour is sifted, make a "well", in which the yeast is poured, stirred gently in a part of the heated milk. Prepare dough. Leave to rise. Other products are mixed well with the rest of the flour and the rest of the milk. Added mess yeast and knead until the dough is no longer sticky. Mix everything well. Not to kill the fat dough is placed near the stove. Allow at least 2 hours to rise. Weigh pieces of dough 500 g - 1.5 kg and each is processed again. Then formed over longer pieces, notches in length 1 cm deep, or handle side of the impeller length is pulled deep groove. The smaller part of the dough is transferred to most. Cakes were baked at a slightly higher temperature than the average about one hour. Then smeared with butter, sprinkle with sugar, once again smeared with butter and sprinkle top with powdered sugar. In the dough for Christmas cake not put eggs, they dried. When too much sugar cake quickly burns and spills length. The butter and margarine should not melt, but only to keep warm. Christmas cake must be aged for at least one week before the holiday.