1 1/2 c. milk, scalded
1/2 c. butter
1/2 c. sugar
2 tbsp. rum
2 yeast cakes softened in 1/2 c. warm water
2 eggs
7 to 8 c. flour
1/2 c. slivered almonds (chopped)
1/2 c. citron
1/2 c. glazed cherries
1/2 c. candied orange peel

Add the butter, sugar and rum to scalded milk. Combine softened yeast when milk mixture is lukewarm. Add eggs beaten and 4 cups flour. Mix and let rise, then punch down on a floured board. Mix in enough flour to keep from being sticky, 3 or 4 cups. Knead in almonds, citrons, cherries and orange peel. Put dough in cylindrical shaped molds that have been well buttered (2 pound coffee cans make good molds). Fill little more than half full. Let rise. Bake at 375 degrees for 40 minutes. Ice; decorate fancifully.