1 qt. milk, scalded
1 c. Crisco or shortening
2 c. sugar
2 eggs, slightly beaten
4 pkg. dry yeast (or 4 scant tbsp.)
13-14 c. flour
1 (15 oz.) box raisins or more
1 lb. candied fruit (I use pineapple and cherries)
2 tsp. cardamom
2 tsp. salt

Scald milk. Into very large bowl, measure shortening and sugar. Dissolve yeast in 1/2 cup warm water. Add 1/2 teaspoon sugar, stir and set aside to proof- bubble. Pour scalded milk over shortening and sugar, stirring until shortening is mostly melted. Add 6 cups flour, salt, cardamom, raisins, cut-up fruit and eggs. Mix well.

Add dissolved yeast mixture. Stir. Add 7-8 cups more flour, stirring to make stiff dough which should not be sticky. Cover with damp linen towel, then a folded bath towel to keep warm. Place in draft-free area and let rise for 2 hours or until dough has doubled in bulk.

When dough has doubled, flour hand and punch down. Turn it out onto a floured pastry board. Divide into 8 even pieces. Knead each piece into a smooth ball and place 2 balls in each of 4 greased loaf pans, 9x5 or six 8x4 inch pans; divide dough into 12 even pieces.

Cover pans once again for rising with damp linen towel, then a folded bath towel to keep warm. Place in draft-free area and let rise for 2 hours or until dough has doubled in bulk. Let rise 1 hour or until dough reaches top of pan.

Bake at 350 degrees for 40-45 minutes. Tip out to check bottom for browning. Place on cooling rack, butter top with the end of a stick of butter while warm. Enjoy! Makes 4 (9x5 inch) or 6 (8x4 inch) loaves.