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8 c. sifted flour
1 3/4 c. warm milk
3/4 lb. butter, melted
6 eggs
2 c. sugar
1 1/2 oz. yeast
3/4 tsp. salt
1 1/4 c. raisins
1/2 c. blanched and shredded almonds
1/2 c. candied lemon or orange rind or mixture
1 tsp. vanilla

Dissolve yeast in warm milk and mix with 4 cups of sifted flour, adding gradually and mixing thoroughly until batter is smooth. Cover with towel and place in warm spot to rise. When dough doubles in size, beat the egg yolks with sugar. Add vanilla and combine with batter. Beat the egg whites until stiff and fold into batter. Add remaining 4 cups flour and melted butter; mix well. Cover with towel and let rise. When dough doubles in size, add raisins, almonds, and candied rind; mix well. Fill forms half full. (Prepare forms or 2 pounds coffee can or 3 pound shortening can by greasing and flouring. Place greased wax paper circle (both sides) inside bottom of cans.) Set forms in warm place and let dough rise. When dough rises to 3/4 height of form, brush tops with egg yolk with sugar and placed in preheated 350 degree oven for 50 to 60 minutes until ready. (Use toothpick in several spots to test readiness.)
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