1 lb. flour
2 sticks butter
1/2 tsp. salt
1/2 bottle-cap each of almond and vanilla flavoring
1 c. washed raisins
1/2 c. candied lemon peel
1/2 c. grated almonds
1 pkg. yeast
3 tbsp. sugar
Grated lemon peel from 1/2 lemon
1/2 c. milk
2 eggs
1/2 c. mixed fruit

Cream yeast with 1 tsp. sugar and 1 tablespoon lukewarm milk. Sieve flour into large bowl or cutting board; make well in center, pour in yeast. Sprinkle some flour over the yeast, 1/4 inch thick. Put sugar, flavorings, eggs and butter along the edge of flour. They must not come in contact with the yeast.

As soon as flour covering the yeast shows large cracks, start to mix. Working from the middle, stir all ingredients together and add enough of remaining milk to wet dough so it will drop heavy from spoon. Work the dough long enough until it forms bubbles. Then work in almonds, raisins, candied fruit, lemon peel and fruit.

Let dough rise until it doubles in size. Then work dough into a loaf pan and put on greased baking sheet. Let rise again.

Bake in a moderate oven for 50 to 60 minutes. As soon as loaf is removed from oven, brush with melted butter and dust with powdered sugar.