2 pkg. dry granular yeast
1/2 c. warm water
1 1/2 c. lukewarm milk
8 c. flour
1 lb. butter, softened
1 c. sugar
4 eggs
Grated rind of 1 lemon
1 tsp. salt
1/2 tsp. nutmeg
1/2 c. each orange peel & citron, cut fine
3/4 lb. raisins
1/2 c. flour
1/2 c. chopped almonds
1/4 c. rum

Dissolve yeast in warm water. Add milk and stir in 1 cup of flour. Let rise. Cream butter with sugar. Add eggs, one at a time and beat well. Add lemon rind and salt. Combine the 2 mixtures. Add remaining 7 cups of flour and the nutmeg. Knead dough until smooth and elastic. Sprinkle an additional 1/2 cup of flour over the dried fruit. Mix then add the rum and nuts to the dough. Let rise until its bulk. Toss onto floured board.

Divide into 3 or more loaves. Roll slightly and spread top with melted butter. Press down the center and fold over double. Brush melted butter over the top. Let rise until double and bake in a moderate oven, 350 degrees about 45 minutes. When slightly cool, cover with confectioners' sugar icing (optional).