4 to 4 1/2 c. unbleached flour
1/2 c. sugar
2 tsp. salt
2 pkg. active dry yeast
1 c. orange juice
1 c. milk
1/4 c. oil
1 egg
1 c. raisins
1 c. chopped dates or candied fruit
1 to 2 tbsp. grated orange or lemon peel

In large bowl, combine 2 cups flour, sugar, salt and yeast. In small saucepan heat juice, milk and oil until very warm (120 to 130 degrees). Add warm liquid and egg to flour mixture. Blend at low speed until moistened. Beat at low speed until moistened. Beat 3 minutes on medium speed. Stir in raisins, dates, peel and flour to form a batter. Cover and let rise in warm place until double in bulk, about 45 to 60 minutes.

Generously grease (not oil) 12 cups tube or bundt pan, three 1 pound coffee cans or light small soup or juice cans. Preheat oven to 350 degrees (325 degrees for fluted tube pan with colored interior). Stir down batter and spoon into greased pan. Fill coffee or sop cans half full. Bake 40 to 50 minutes or until golden brown. Immediately remove from pan. Cool slightly and drizzle with confectioner's sugar glaze. Makes one 10 inch cake or 3 to 8 smaller loaves.