2 pkgs. active dry yeast
1/2 c. lukewarm water
1 c. lukewarm milk
1/2 c. sugar
1 1/2 tsp. salt
1/2 c. soft butter
2 eggs
4 c. sifted all-purpose flour
1 tsp. cinnamon
1 tsp. nutmeg
1 c. finely chopped figs
1 c. finely chopped nuts
1/2 c. chopped candied orange peel

Dissolve yeast in water. Stir in milk, sugar, salt, and butter. Beat in eggs. Add flour and spices. Beat until just mixed. Add fruit and nuts. Beat until smooth and well mixed. Spoon batter into greased and floured coffee cans (3 (1 pound) cans or 1 (2 1/2 quart) mold). Let rise until double in bulk, covered and in a warm place. Bake in preheated oven (375 degrees) for 35 to 40 minutes. Unmold; cool on wire rack. Mix 1 cup confectioners' sugar with orange juice. Spoon over bread. Can be decorated with candied cherries etc. Can be frozen unfrosted. Makes 3 loaves.