1 lb. butter, chopped up
1 1/2 c. sugar
4 pkg. dry yeast
1 tbsp. salt
Approx. 14 c. flour (sifted)
1 lg. tsp. ground cardamon
1 1/2-2 lb. raisins
1 lb. container mixed candied fruit
1 qt. hot milk

Warm milk. Add butter and sugar. Add 4 cups of the flour. Dissolve the yeast in small amount of lukewarm milk (tepid). If milk is too hot it kills the yeast. Add 4 more cups of flour, the salt and cardamon. Keep adding the flour until you are able to dump the dough on a mixing board. Gradually work in remaining flour, raisins and fruit. Knead until dough becomes stiff and can be handled.

Place dough in large greased pan and let dough raise until double in size (2 1/2 hours). Cut dough into 5 pieces and make into round loaves. Let loaves raise again until double in size. Bake in a slow oven 300 degrees for 15 minutes. Reduce to 275 degrees for approximately 45 minutes. Small pie tins from store bought pies work well. You can get 5 loaves in the oven at once, if you use them.