3/4 c. halved candied cherries
1/2 c. light seedless raisins
1/4 c. currants
1/4 c. diced candied citrus peel
1/4 c. brandy or water
4 1/2 c. all-purpose flour
2 pkg. dry active yeast
1 c. milk
1/4 c. butter
1/4 c. packed brown sugar
1/2 tsp. salt
2 eggs
1 tbsp. finely shredded orange peel
2 tsp. finely shredded lemon peel
1/2 c. toasted slivered almonds
1/4 c. powdered sugar

In a medium bowl combine cherries, raisins, currants, citrus peel and brandy (or water). Set aside. In a large mixer bowl combine 1 1/2 cups of the flour and yeast.

Heat milk, butter, brown sugar and salt over low heat, stirring constantly until warm (120-130 degrees). Add dry ingredients along with eggs and shredded fruit peels. Beat on low speed with electric mixer for 30 seconds, scraping sides of bowl. Stir in fruit mixer, almonds and enough flour to make soft dough.

Turn out onto a lightly floured surface and knead in enough of the remaining dough to make a moderately soft dough that is smooth and elastic (5-6 minutes). Shape into a ball. Place dough in a greased bowl, turning once. Cover and let rise until doubled in mass (about 1 hour). Punch dough down. Divide in half. Cover and let rise for 10 minutes.

On a lightly floured surface roll each half to a 10 x 8 inch oval. Fold lengthwise in half so that the top half overlaps to within 1/2 inch of the bottom half. Press folded edge firmly. Place on greased baking sheet. Cover, let rise until double (about 45 minutes). Bake in a 375 degree oven for 15-20 minutes or until golden brown. Cool. Serve sprinkled with powdered sugar. Makes 2 loaves.