1/2 c. dark raisins
1/2 c. dried currants
1/2 c. diced candied lemon
1/2 c. diced orange peel
1/2 c. candied red cherries
1/4 c. diced candied Angelica
1/2 c. dark rum
2 pkg. active dry yeast
1 tsp. plus 3/4 c. sugar
1/4 c. warm water (110 degrees)
2 tbsp. plus 5-6 c. unsifted all purpose flour
1 c. butter
1 c. milk
1/2 tsp. salt
2 lg. eggs, beaten
1/2 tsp. almond extract
1/2 tsp. grated lemon peel
Confectioners sugar

Soak fruits in rum, covered for 1 hour. Dissolve yeast and 1 teaspoon sugar in warm water; cover. Let stand 5 minutes or until doubled in volume. Drain fruit (reserve rum); pat dry. Toss with 2 tablespoons flour, reserve. Melt butter, reserving 1/4 cup in a bowl. Add milk, heat until warm (110 degree). In large bowl, stir yeast and milk mixture, rum, 1/2 cup sugar, salt, eggs, almond extract, and lemon peel. Stir in 5 cups flour.

On floured board, knead 8-10 minutes, adding enough of extra, 1 cup flour to make dough smooth and elastic. Knead in reserved fruit, 1/3 cup at a time. Let rise in warm place (85 degrees) for 1 1/2 to 2 hours or until doubled in bulk. Punch dough down. Divide in half; let rise 10 minutes. Roll each half to 12 x 8 inch oval. Brush with reserved butter. Sprinkle with sugar. Fold long sides to center, overlapping 1 inch. Press gently. Put in greased baking sheets; brush with butter. Cover; let rise 1 hour. Bake at 375 degrees for 40 minutes. Cool on racks; dust with sugar. Makes 2 loaves.