1 cake compressed or dry granular yeast
1 1/2 c. lukewarm water
1/2 c. sugar
1 3/4 tsp. salt
1/4 c. melted shortening
1 egg, well beaten
3/4 c. raisins
1 tbsp. grated orange peel
1/4 c. very thinly sliced candied citron
2 tbsp. cinnamon
5 c. flour

Soften yeast in lukewarm water. Add 6 tablespoons sugar, salt, shortening and egg. Mix thoroughly. Add raisins, orange peel, citron, 1 tablespoon cinnamon and flour, beating thoroughly after each addition until a soft dough is formed. The dough should be softer than for bread. Cover with warm, damp cloth. Allow to double in bulk. Work down and form in 2 loaves. Place in well oiled pans. Sprinkle with remaining cinnamon and sugar. Allow to double in bulk. Bake in hot oven, 425 degrees for 30 minutes.