Ingredients
- 12 cup raisins
- 12 cup currants
- 1 cup candied citrus peel (emon & orange peel)
- 1 12 ounces candied angelica
- 13 cup glace cherries
- 12 cup rum
- 14 cup warm water
- 3 (1/4 ounce) packets active dry yeast
- 23 cup sugar
- 5 14 cups flour
- 34 cup milk
- 12 teaspoon salt
- 14 teaspoon almond extract
- 12 teaspoon finely grated lemon rind
- 2 eggs
- 34 cup softened butter
- cut small
- 12 cup butter
- melted
- 34 cup slivered almonds
- blanched
- 2 tablespoons powdered sugar
Instructions
- The 4 hour prep time includes the doughs rising time.
- Place the candied and dried fruits in a bowl.
- Pour the rum over the fruit, mix well, and let soak for 1 1/2 hours.
- In a small bowl, combine the warm water, yeast, and 1/2 teaspoons of the sugar.
- Stir and allow to stand for about 5 minutes or until frothy.
- Drain the fruit, setting the rum aside, and dry it on a paper towel.
- Sprinkle with 2 tablespoons flour and allow the flour to become absorbed.
- Set aside.
- Heat the milk, 1/2 cup of the sugar, and salt in a saucepan, stirring constantly until the sugar has dissolved.
- Add the rum, almond extract, and lemon rind.
- Remove from heat and allow to cool slightly before adding yeast mixture.
- In a large mixing bowl, combine the 4 1/2 cups of the flour with the milk/yeast mixture.
- Beat the eggs until frothy and add to the dough.
- Mix in the softened butter.
- Form the dough into a ball and turn out onto a board sprinkled with the remaining flour.
- Knead the dough for about 15 minutes or until all the flour is incorporated and the dough is smooth and elastic.
- Gradually add the fruit and almonds, kneading just enough longer to incorporate them.
- Place the dough in a buttered mixing bowl.
- Cover with a towel and let stand in a warm place for 2 hours or until doubled.
- Punch the dough down and divide in half.
- Let stand 10 minute Roll the halves into 12 x 8-inch slabs approximately 1/2 inch thick.
- Brush each with 1 1/2 tablespoons melted butter and sprinkle with 1 1/2 tablespoons of the remaining sugar.
- Fold each strip by bringing the edge of one long side to the center of the strip and pressing down the edge.
- Repeat on the other side, overlapping the folded edges by about 1 inch.
- Place the loaves on a buttered baking tray and brush the tops with the rest of the melted butter.
- Let rise in a warm place about 1 hour or until doubled in volume.
- Bake the loaves on the baking tray at 375F for 45 minutes or until they are golden brown and crusty.
- Let cool on a wire rack.
- Sprinkle with powdered sugar and cut into 1/2-inch slices before serving.
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