1/2 c. milk (105 to 115 degrees)
1/2 c. sugar
3 egg yolks
2 2/3 c. all-purpose flour
2/3 c. golden or dark raisins
1/2 tsp. salt
Sifted powdered sugar
1 pkg. active dry yeast
1/2 c. butter, softened
1 tbsp. vanilla extract
1 c. dried apricots, chopped
Grated rind of 1 lemon
3 egg whites
3 tbsp. dark rum (opt.)

Heat milk; dissolve yeast in milk. Stir in 2 tablespoons of the sugar. Set mixture aside for about 5 minutes. Meanwhile, in mixer bowl, cream butter on high speed of electric mixer, adding remaining sugar gradually, until light and fluffy. Stir in yeast mixture. Add the egg yolks and vanilla. Stir until well blended. Stir together the flour, apricots, raisins, lemon and salt. Beat into the butter mixture with a spoon until well mixed. Wash and dry beaters thoroughly. Beat egg whites until stiff. Fold egg whites into batter until no traces of white remains. Turn batter into greased 9" or 10" tube pan. Cover dough. Let rise for about 1 hour.

Bake at 375 degrees for 30 to 35 minutes until golden. Cool 15 minutes. Remove from pan. Sprinkle with powdered sugar and rum, if used. Cool completely.