1 tsp. salt
14 egg yolks
3 yeast cakes
1 c. lukewarm milk
5 1/2 to 6 c. flour
1/4 c. butter, melted
1 c. sugar
1/4 tsp. almond extract or rum extract
1 tsp. vanilla extract
1/2 c. fine bread crumbs

Rum Glaze:

1/2 c. sugar
2 tbsp. water
2 tbsp. light rum

Put salt in the egg yolks and beat until lemon colored. Add yeast, milk and half the flour. Mix well and leave standing until double in bulk. (Stand in warm room, free of drafts.) Let alone to rise. Knead thoroughly. Then let it rise; punch down and then let rise again.

Butter a 10-inch tube pan; sprinkle with bread crumbs and fill with dough, 1/3 full. Let rise one hour; then bake for 40 minutes in a 350°F oven. Decorate before baking with citron bits. After removing from oven and while warm, spread with a thin white icing Rum Glaze.

Rum Glaze: Combine sugar with water and rum in a saucepan. Bring to a boil and boil briskly for 1 minute.