This recipe comes to us from Eva Loew through her daughter, Margaret, who notes that the raisins might have been soaked in rum. Yum.

1 pint milk

1 cake yeast

7 cups flour

½ cup butter

½ cup sugar

½ tsp. salt

4 beaten eggs

½ cup seedless raisins

½ cup blanched almonds

½ cup chopped citron

candied orange and lemon peel

grated rind of lemon

1 tsp. vanilla

Heat milk to scalding, then cool to luke warm. Add yeast and stir until dissolved. Add 3 cups flour and beat until smooth. Let stand, covered, until mixture rises slightly.

Cream together butter, sugar, salt and eggs. Add to yeast mixture. Stir in raisins, almonds, citron and flavorings.

Add enough flour to make firm dough. Knead until elastic. Let stand in greased bowl, covered in warm place until light and doubled in bulk. Divide dough into two equal parts. Roll each into oblong shape. Cut through center and fold over. Place in greased covered pan and let rise again for about 2 hours.

Bake in moderate oven, about 350-375 degrees, for 30 to 45 minutes. Brush with melted butter and soft confectioners’ sugar.

Eva Loew