1 c. seedless raisins
8 oz. jar mixed chopped candied fruit
1/4 c. orange juice
1/2 c. sugar
3/4 c. milk
1 tsp. salt
1 c. butter
2 env. active dry yeast
1/4 c. very warm water
2 eggs, beaten
1 tsp. grated lemon
5 c. sifted flour
1 c. chopped blanched almonds
1/4 tsp. nutmeg
2 tbsp. cinnamon sugar

Combine raisins, candied fruit and orange juice in a small bowl. Scald milk with sugar, salt, and 1/2 cup butter. Cool to lukewarm.

Sprinkle yeast into very warm water in a large bowl, stir until yeast dissolves, then stir in cooled milk mixture, eggs and lemon rind. Beat in 2 cups flour until smooth. Stir in fruit mixture, almonds and nutmeg, then beat in just enough of remaining 3 cups flour to make stiff dough.

Knead until smooth and elastic on a lightly floured board, adding only enough flour to keep dough from sticking. Place in a greased large bowl, cover with clean towel. Let rise in warm place 2 hours or double in bulk. Punch dough down, knead a few times. Divide in half. Roll each into an oval 15x9. Place on a greased large cookie sheet.

Melt remaining 1/2 cup butter in a small saucepan. Brush part over each oval, sprinkle with cinnamon sugar, fold in half lengthwise. Cover, let rise again 1 hour or double in bulk. Bake in moderate oven, 350 degrees, 35 minutes, or until golden and loaves give a hollow sound when tapped. While hot, brush with remaining butter. Cool on wire racks.