1 (8 oz.) sweet yeast dough
8 glaze cherries, cut into quarters
1 1/2 almonds, finely chopped
1 oz. cut mixed peel
1 oz. seedless raisins
Little chopped Angelica
Rind of half lemon, finely grated

Make dough, stirring in fruit to dry ingredients at stage 2. Leave dough in bowl, covered with a damp cloth. Put in a warm place to double in bulk (30 to 45 minutes). Turn on to well floured surface, cut into three. Plate these pieces together, place in greased 1 pound loaf tin. Leave to rise in a warm place until risen almost to top of tin, (20 to 30 minutes). Bake in moderately hot oven (400 degrees) for 35 to 40 minutes.