4 c. flour
1 c. sugar
1 tsp. salt
3 c. warm milk

Mix together and form sponge. Dissolve 3 cakes yeast in 1 cup warm water. Add to sponge mixture. Set aside in warm place. Allow to rise to 4 times its volume, about 1 hour.

Mix into large pan:

12 c. flour
2 c. sugar
2 tsp. salt
3/4 tsp. cardamon
3/4 tsp. mace
3/4 tsp. nutmeg
3/4 tsp. cloves
1 lb. candied mixed fruit
1/3 lb. chopped walnuts
1/3 lb. raisins
1/3 lb. currants

1 1/4 lb. butter

3 tsp. anise
2 tsp. vanilla
1 tsp. almond extract
1 tsp. grated lemon rind

Make well in dry ingredients and add sponge, butter, eggs and flavoring. Stir into mix and knead very thoroughly. Cover with wax paper and heavy towel and set in a warm place to rise again to double its volume, about 2 hours.

Knead again and shape into 6 loaves. Let rise a third time to double its volume, about 2 hours. Bake at 300 degrees until golden brown, approximately 1 hour. Remove from pans at once. Wrap each loaf in aluminum foil while slightly warm. Store in paper bags to prevent drying out.