1 c. milk
1/2 c. sugar
1 tsp. salt
2 cakes yeast
5 c. sifted flour
2 eggs, beaten
1/2 c. softened butter
1 c. seedless raisins
1 c. nuts
1/2 c. glazed cherries
1 1/2 tsp. grated lemon peel
1/4 tsp. nutmeg
1/4 c. butter
1/4 c. sugar
1/2 tsp. cinnamon

Scald milk, add 1/2 cup sugar and the salt. Cool to lukewarm. Add crumbled yeast and mix thoroughly. Add 1 cup flour and stir until smooth. cover and let rise in warm spot until double in bulk. Add 10 beaten eggs, softened butter, fruit and nutmeg; mix thoroughly. Add remainder of flour to make dough stiff enough to knead. Knead until smooth and elastic. Allow to rise until double.

Knead down and divide in 2 rolls each half into a circle 8 inches in diameter. Spread 1/4 cup softened butter, sugar, and cinnamon. Make a crease down the center of dough and fold over. Place in greased loaf pans and let rise until double. Bake at 350 degrees for 35 minutes.

Frost with a mixture of 2 cups confectioners' sugar, sifted, 4 teaspoons water, 1 teaspoon vanilla. Sprinkle with chopped walnuts and cherries. Consume within 2 days. Makes 2 loaves.