Put warm milk into a medium bowl; stir in a pinch of sugar.
Sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gefitly to moisten any dry particles remaining on top.
Sift flour, salt and remaining sugar into a large bowl.
Melt butter; cool slightly.
Stir butter into yeast mixture; lightly beat in 3 egg yolks, nutmeg and lemon peel.
Pour into flour mixture, combining to make a soft dough.
On a floured surface, knead dough about 10 minutes.
Cover and let rise in a warm place until doubled in size, about 1 hour.
Line a deep 7-inch (18-cm) cake pan with waxed paper; grease paper.
Turn out dough onto a lightly floured surface; knead in candied peel and raisins.
Form dough into a ball; place in prepared pan.
Cover and let stand in a warm place until dough reaches top of pan.
Preheat oven to 400°F (205°C).
Brush risen dough with egg yolk.
Using a sharp knife, cut a cross on the top.
Bake 20 minutes.
Reduce heat to 350°F (175°C) and bake 45 minutes longer or until cake is a rich brown.
Cool slightly in pan before turning out onto a rack to cool completely.
Remove lining paper just before cutting cake.