1/2 c. seedless raisins
1/2 c. dried currants
1 c. mixed candied citrus peel
1/4 c. candied angelica, cut into 1/4-inch dice
1/2 c. candied cherries, cut in half
1/2 c. rum
1/4 c. warm water (105-115 degrees)
2 pkgs. active dry yeast
3/4 c. plus a pinch of sugar
5 1/2 c. plus 2 tbsp. all-purpose flour
1 c. milk
1/2 tsp. salt
1/2 tsp. almond extract
1/2 tsp. grated lemon peel
2 eggs, at room temperature
3/4 c. unsalted butter, cut into 1/4 inch bits and softened
1/2 c. (1 stick) unsalted butter, melted
1 c. blanched slivered almonds
1/4 c. confectioners' sugar, sifted

Combine raisins, currants, candied citrus peel, angelica and cherries in a bowl. Pour the rum over them, tossing the fruit to coat the pieces evenly. Soak for at least 1 hour.

Pour the warm water into a small bowl and sprinkle it with the yeast and a pinch of sugar. Let the mixture stand 2-3 minutes, then stir to dissolve the yeast completely. Set the bowl in a warm, draft-free place (such as a turned off oven) for about 5 minutes, or until the mixture almost doubles in volume.

Meanwhile, drain the fruit, reserving the rum, and carefully pat the pieces completely dry with paper towels. Place the fruit in a bowl, sprinkle it with 2 tablespoons of the flour and stir until the flour is completely absorbed. Set aside.

In heavy 1 1/2 to 2 quart saucepan, combine the milk 1/2 cup of the sugar and the salt. Heat to warm (105-115 degrees), stirring constantly until sugar dissolved. Turn off the heat, stir in the reserved rum, almond extract and grated lemon peel and finally the yeast mixture.

Place 5 cups of the flour in a large bowl and with a fork stir in the yeast mixture, a cup or so at a time. Beat the eggs until frothy and stir them into the dough, then beat in bits of softened butter. Gather the dough into a ball and place it on a board sprinkled with the remaining 1/2 cup of flour. Knead the dough for about 15 minutes, or until all the flour is incorporated and the dough is smooth and elastic.

Flour your hands lightly from time to time. Now press the fruit and almonds into the dough, 1/3 cup or so at a time, but do not knead or handle it too much or dough will discolor. Coat a deep bowl with 1 teaspoon melted butter and drop in the dough. Brush the top of the dough with another 2 teaspoons melted butter, drape a towel over the bowl, and set it in a warm, draft-free place for 2 hours, or until dough is doubled in bulk.

Punch the dough down and divide it into 2 equal pieces. Let them rest for 10 minutes, then roll the pieces out into strips about 12 inches long, 8 inches wide and 1/2 inch thick. Brush each strip with 2 tablespoons of the remaining butter and sprinkle each with 2 tablespoons of the remaining sugar. Fold each strip lengthwise in the following fashion:

Bring one long side over to the center of the strip and press the edge down lightly. Then fold the other long side across it, overlapping the seam down the center by 1 inch. Press the edge gently to keep it in place. With lightly floured hands, taper the ends of the loaf slightly and pat the sides gently together to mound it in the center. The finished loaf should be about 3 1/2 to 4 inches wide and 13 inches long.

With a pastry brush and 1 tablespoon of melted butter, coat the bottom of an 11 x 17 inch jelly-roll pan. Place the loaves on the pan and brush them with the remaining 2 tablespoons of melted butter. Set aside in a warm draft-free place for about 1 hour or until doubled in bulk. Preheat the oven to 375 degrees. Bake the bread 45 minutes or until golden brown and crusty. Transfer the loaves to wire racks - cool completely.

Just before serving, sprinkle the loaves with the sifted confectioners' sugar. Makes two 13 inch loaves.