P.S. Ready recipe before starting cake, leave out about 8 tablespoons of flour mixture before making dough to dust the fruits before adding.

#1:

Cream:

1 1/2 sticks butter

Add:

1 1/2 c. sugar

Dissolve 3 packages yeast in 1/3 cup quite warm water. Add 2 tablespoons sugar and 1/2 teaspoon ginger, let stand.

#2:

Mix together:

10 c. flour (I use Pillsbury unbleached)
2 tsp. salt
2 tsp. nutmeg
1/2 tsp. cardamon

Add:

2 eggs, beaten
3 c. milk

Mix well.

#3:

Night Before: Moisten the night before 1 box of raisins (or half dark and half light) with brandy and with half container of citrus candied fruit. Add 1 teaspoon brandy to dough or vanilla extract. Add 1/2 package of slivered almonds (optional).

#4:

Mix all together. Add the floured raisins and citrus fruit last, dough will be sticky. Add flour as needed until dough is not sticky and removes freely from the sides of the bowl and be taken on a floured surface or counter to knead.

Grease container (bowl). Cover and let rise in warmed oven until double (1 hour or more, if needed). Take out, knead together, divide into 6 parts or 5 for larger loaves. Butter on grease with Crisco - loaf pans and dust with flour. Add divided dough parts to each pan and press down even. Let rise again in warm oven and cover with towel for another hour or double. Remove pans and set oven to 350 degrees. Bake 40-50 minutes until nicely browned and crusty (more if needed). Frost or decorate with red and green cherries (optional) or brush loaves and dust with powdered sugar. Put back in oven for a few minutes. (Christmas Stollen) or coffee cake during the year.