7-8 c. flour
3 pkg. active dry yeast
2 eggs
1 1/2 c. chopped mixed candied fruit
1/2 c. sugar
2 c. milk
2 tsp. vanilla
3 tsp. salt
1/2 c. shortening
1/2 c. raisins
1/2 c. chopped almonds, blanched

In large mixer bowl, combine 3 cups of flour, salt, sugar and dry yeast. In saucepan, heat milk and shortening until milk is warm. (Shortening does not need to melt.) Add eggs, vanilla and warm milk to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in fruit, raisins and nuts. By hand, stir in remaining flour to form a stiff dough. Knead on floured surface until smooth and elastic, about 3 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until light and doubled in size, 1-1 1/2 hours.

Punch down dough; divide in half. Shape into round loaves and place in 2 well greased 8 or 9 inch layer pans, or divide into 6 parts and place in 6 well greased 1 pound coffee cans. Cover; let rise in warm place until light and doubled in size, about 1 hour. Bake at 350 degrees for 45-50 minutes for large loaves and 35-40 minutes for small loaves until golden brown. Remove from pans immediately. Cool; drizzle with a Vanilla Glaze.

VANILLA GLAZE:

1 c. powdered sugar
2-3 tbsp. milk
1/2 tsp. vanilla

In small mixing bowl, combine all ingredients; blend until smooth. Add more milk, a few drops at a time until of drizzling consistency.