1 qt. milk
1 1/2 lbs. butter
Oil of lemon
10 c. flour or enough to make dough elastic
1 lb. mixed fruit
1/2 lb. blanched almonds
2 yeast cakes
Grated lemon rind
1/2 lb. pineapple & cherries
1 1/2 lbs. raisins
1 tsp. salt
2 c. sugar
1/2 lb. butter, melted & brushed on loaves before & after baking

Make a sponge of yeast with warm water or potato water and flour. Let rise. Scald milk, add butter so that it melts, add sugar. Add to sponge when lukewarm. Add fruit, then flour, keep adding flour and kneading until dough becomes elastic, like for bread. Let rise overnight or for several hours. Form into loaves and let rise.

Bake at 325 degrees for 1 1/2 hours. Brush with melted butter before putting into oven. When baked, remove from oven and brush with melted butter again and sprinkle with powdered sugar. She usually weighed dough and made each loaf about 3 pounds. (My grandmother always made this at Christmas time.)