3 pkgs. dry yeast
1/2 c. lukewarm water
2 1/2 c. scalded milk
1 1/4 c. sugar
1 tbsp. salt
1 c. Crisco
6 eggs, beaten
10 1/2 c. sifted all purpose flour
1 lb. fruit cake mix
1/2 c. chopped walnuts

Soften yeast in the water. Combine hot milk, sugar, salt and shortening. Cool to lukewarm. Beat eggs and add to cool milk mixture. Sift enough flour to milk mixture to make a thin batter. Stir in softened yeast and add remaining flour. Knead 2 or 3 minutes. Knead in fruit and nuts. Place dough in a large well greased bowl, and let rise in a warm place until doubled in bulk, about 1 1/2 hours. Knead. Divide into four loaf pans. Let rise until double in bulk, about 1 hour. Bake in 375 degree oven for 30 to 45 minutes or until done. Turn out on cooling rack.