Easter cake in Italian

600 g wheat flour
some flour to choose? we'll show

250 g finely chopped candied orange and lemon

200 g margarine

150 g sugar

100 g raisins pitted

50 g canned cherries

3 eggs

2 egg yolks

1 cube of yeast

? l milk

1 h. l. grated lemon peel

1 h. l. salt

1 a pinch of nutmeg

Pour the milk into a saucepan, add flour and sugar, stir in the center to make a recess in it pour Stir in a small amount of milk yeast, leave for 10 minutes.

When bubbles appear on the dough, add the softened margarine, egg yolks and eggs, spices, knead the dough elastic, cover and leave for half an hour in the heat, then add the floured candied cherries and raisins prepared.

High round shape for baking grease, fill two-thirds of dough, leave for 25 minutes, crosswise incision in the surface of the knife, bake in a preheated 180 degree oven for 90 minutes.

During baking Easter cake covered in Italian with aluminum foil so that it is not burnt, and after baking, remove from pan, let cool, wrap in foil and leave for a day in foil before serving.