1 cake yeast in 1/2 c. cool water
2 c. scalded and cooled milk
1 egg
3/4 c. sugar
1/3 c. melted butter
3/4 c. flour
1 1/2 tsp. salt
1/2 c. raisins
3/4 c. walnuts, cut in sm. pieces
3/4 tsp. almond flavor

To beaten egg, add sugar and butter, then cream well. Add milk and yeast that was dissolved in the water and 2 cups flour to make a thin batter. Beat until smooth. Rise 1 hour. Add walnuts and raisins that is well floured; add salt and enough flour to make a very soft dough. Knead well. Cover and let rise until double in bulk about 1 1/2 hours. Divide into 9 parts and form into 9 long lengths and make 3 braids. Place into a well greased cake pan with 2 braids at the bottom and one on top centers. Rise for 30 minutes. Brush with a beaten egg. Bake in moderate oven (350 degrees to 375 degrees) for 40 to 50 minutes. When still a little warm, garnish with powdered sugar frosting and cherries (green and red). Slice.