3/4 c. milk, scalded
2 pkgs. quick dry yeast
1/2 c. sugar
1/2 tsp. salt
1/2 c. lukewarm water
1 c. flour

Dissolve 2 packages quick dry yeast in 1/2 cup lukewarm water. Add to milk which has been cooled to lukewarm. To mix add 1 cup flour. Cover. Let rise until double in bulk. This is the sponge.

To sponge add: 3/4 c. very soft butter 5 c. flour (in addition to above) 1/2 c. diced, candied citron 1/2 c. candied red cherries 1/2 c. chopped blanched almonds 1/2 tsp. nutmeg 1 1/2 c. raisins 1/2 c. candied lemon peel 1/2 c. candied green cherries Grated rind of 1 lemon

But save about 1/2 cup to flour rolling pin and table or board for kneading.

Turn out on floured board and knead until very elastic, adding minimum flour to prevent sticking. Put in greased bowl. Brush top with melted butter. Cover and let rise in warm place until double.

Punch down and divide into two. Roll each half on a floured board, into a rectangle 1/2" thick. Spread with melted butter. Fold lengthwise, into long loaf and place on lightly buttered (greased) baking sheet. Cover and let rise until double.

Bake in moderate oven, 325 degrees, for 40 to 45 minutes or light golden brown. Do not over bake.

Dust with confectioners' sugar. When cool, seal in heavy duty aluminum foil.