1 box light raisins
4 pkgs. yeast
21 c. flour (approximately)
3 c. sugar
3 tsp. salt
3 tsp. nutmeg
1 box dark raisins
6 c. scalded milk
7 eggs
3 tbsp. vanilla
1 1/2 c. melted butter
16 oz. walnuts

Dissolve yeast in milk; add 6 cups flour and let stand 30-45 minutes. Beat eggs, sugar, vanilla, spices and salt together and add to first mixture. Add butter, raisins, and nuts with enough flour to knead.

Knead well and put in covered bowl to rise until double. Punch dough and let double again. Shape into loaves any desired shape - long, regular, round, Bundt, etc., and let double.

Bake at 350 degrees for 30-60 minutes depending on size and shape of pans used. Should be nicely browned and sound hollow when tapped.