1 c. warm water
¼ c. dry yeast
3 c. lukewarm milk (1 c. nonfat dry milk reconstituted to 3 c. fluid milk)
1 c. granulated sugar
4 tsp. salt
4 eggs
1 c. margarine (melted and slightly cooled)
15 c. unbleached flour (this is most of a 5 lb. bag)
2 c. sliced almonds
2 c. fruitcake mix (candied fruit peel and cherries)
4 c. raisins
2 T. dehydrated lemon rind (double amount if freshly grated)

In a large bowl, dissolve the yeast in the water.  Stir in sugar, salt, eggs and melted margarine.  Stir in half the flour until mixture is smooth, then stir in almonds, fruits and lemon rind.  Stir in enough additional flour until the dough pulls away from the edge of the bowl.  Turn out onto a liberally floured surface and knead dough until smooth and elastic, adding remaining flour as needed.  (Dough has been sufficiently kneaded when raisins start popping out of the dough during kneading). 
Clean bowl, add 1 tsp. of vegetable oil, return dough to the bowl and turn over. Cover and let rise at warm room temperature until doubled in volume (about 1 ½ hrs.).
Turn out onto lightly floured surface and flatten into thick round.  Cut into twelve wedges.  Pick out any raisins or candied fruit pieces that are sitting right on the surface of the top of the dough and tuck them underneath the wedge.  Make six cuts in wedge as illustrated:

 Flare dough outward at cuts to shape a pine tree.  Place trees 2” apart on baking sheets, grease tops, cover with plastic and let rise until almost doubled (about 35 min.).  Bake in preheated oven at 375 degrees F. for 25 mins., until golden brown.  Cool trees slightly on rack, then frost with eggnog frosting.  Sprinkle additional sliced almonds over frosting and place half a candied cherry at the tip of the tree.  

Eggnog frosting
1/2 c. eggnog
3 c. confectioner’s (powdered) sugar

6 red candied cherries, cut in half
1 c. sliced almonds