2 pkgs. active dry yeast
1 c. warm milk
1/3 c. sugar
1/3 c. butter
2 tbsp. salt
1 1/2 tsp. orange peel, freshly grated
3 eggs, well beaten
4 - 4 1/2 c. all-purpose flour
1/4 c. butter, melted

RUM ICING:

1 1/3 c. powdered sugar
1-2 tbsp. milk
1 tsp. rum flavoring

CANDIED-FRUIT TOPPING:

5 cans diced cherries, chopped
10 candied orange peel strips

Sprinkle yeast on milk, stir to dissolve. Cream sugar and 1/3 cup butter. Blend in salt and orange peel. Add one egg, yeast mixture and enough flour to make stiff dough. Turn out on lightly floured surface. Knead until smooth and elastic, about 10 minutes.

Place in greased bowl; grease top. Cover, let rise until doubled. Punch down. Knead until smooth, about 2 minutes. Roll dough into long rope; place on greased cookie sheet. Shape into ring, sealing ends together. Brush with 1/4 cup butter. Cover. Let rise until doubled, about 1 1/2 hours. Bake 375 degrees 30 minutes or until golden brown. Cool.

Combine powdered sugar, milk and rum flavoring. Beat until smooth. Frost bread with icing. Decorate with candied fruit as desired. Makes 12 servings.