1/2 c. seedless raisins
1/2 c. dried currants
1 c. mixed candied citrus peel
1/4 c. candied angelica, cut into 1/4 inch dice
1/2 c. candied cherries, cut in half
1/2 c. rum
1/4 c. lukewarm water (110 to 115 degrees)
2 pkgs. active dry yeast
3/4 c. plus a pinch of sugar
5 1/2 c. plus 2 tbsp. all-purpose flour
1 c. milk
1/2 tsp. salt
1/2 tsp. almond extract
1/2 tsp. finely grated fresh lemon peel
2 eggs, at room temperature
3/4 c. unsalted butter, cut into 1/4 inch bits and softened
8 tbsp. melted unsalted butter
1 c. blanched slivered almonds
1/2 c. confectioners' sugar, sifted

Combine the raisins, currants, candied citrus peel, angelica, and cherries in a bowl. Pour the rum over them, tossing the fruit about to coat the pieces evenly. Soak for at least an hour.

Pour the lukewarm water into a small bowl and sprinkle it with the yeast and a pinch of sugar. Let the mixture stand for 2 or 3 minutes, then stir to dissolve the yeast completely. Set the bowl in a warm draft-free place for about 5 minutes, or until the mixture almost doubles in volume.

Punch the dough down and divide it into two equal pieces. Let them rest for 10 minutes, then roll the pieces out into strips about 12 inches long, 8 inches wide and 1/2 inch thick. Brush each strip with 2 tablespoons of the remaining butter and sprinkle each with 2 tablespoons of the remaining sugar. Fold each strip lengthwise in the following fashion: Bring one long side over to the center of the strip and press the edge down lightly. Then fold the other long side across it, overlapping the seam down the center by about 1 inch. Press the edge gently to keep it in place.

With lightly floured hands, taper the ends of the loaf slightly and pat the sides gently together to mound it in the center. The finished loaf should be about 3 1/2 to 4 inches wide and 13 inches long.

With a pastry brush, and 1 tablespoon of melted butter, coat the bottom of an 11 x 17 inch jelly pan. Place the loaves on the pan and brush them with the remaining 2 tablespoons of melted butter. Set the loaves aside in a warm draft free place for about an hour, or until double in bulk. Preheat the oven to 375 degrees. Then bake the bread in the middle of the oven for 45 minutes or until golden brown and crusty. Transfer the loaves to wire racks to cool completely. Just before serving, sprinkle the loaves with the sifted confectioners' sugar.

These loaves may be divided into three parts and braided. Meanwhile, drain the fruit, reserving the rum, and carefully pat the pieces completely dry with paper towels. Place the fruit in a bowl, sprinkle it with 2 tablespoons flour, and turn it about with a spoon until the flour is completely absorbed. Set aside.

In a heavy 1 1/2 to 2 quart saucepan, combine the milk, 1/2 cup of the sugar and the salt. Heat to lukewarm (110 to 115 degrees), stirring constantly until the sugar dissolves. Off the heat, stir in the reserved rum, the almond extract and fresh lemon peel, and finally the yeast mixture.

Place 5 cups of the flour in a large bowl and with a fork stir in the yeast mixture, a cup or so at a time. Beat the eggs until frothy and stir them into the dough, then beat in the bits of softened butter. Gather the dough into a ball and place it on a board sprinkled with the remaining 1/2 cup of flour. Knead the dough for about 15 minutes or until all the flour is incorporated and the dough is smooth and elastic. Flour your hands lightly from time to time.

Now press the fruit and almonds into the dough, 1/3 cup or so at a time, but do not knead or handle it too much or the dough will discolor. Coat a deep bowl with 1 teaspoon of melted butter. Place the dough in the bowl and brush the top with another 2 teaspoons of melted butter, drape a towel over the bowl and set it in a warm place for 2 hours, or until the dough doubles in bulk.