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2 Tbsp. yeast
1/2 c. warm water
1 1/2 c. lukewarm milk
8 c. flour (up to 1/2 whole
1 lb. butter
1 c. sugar
4 eggs
grated rind of 1 lemon
1 tsp. salt
1/2 tsp. nutmeg
1/2 c. each orange peel and
3/4 lb. raisins
1/2 c. flour
1/2 lb. chopped nuts
1/4 c. rum (optional)

Dissolve yeast in water; add milk. Stir in 1 cup flour.
Let rise. Cream butter with sugar, then add eggs, one at a
time and beat well. Add lemon rind and salt. Combine the two
mixtures. Add rest of 7 cups flour and nutmeg. Knead until
smooth and elastic. Sprinkle extra 1/2 cup of flour over dried
fruit. Mix; knead into dough with nuts and rum. Let rise
until double its bulk. Divide into thirds; roll out slightly.
Spread with butter; fold double. Brush again with butter.
Place in loaf pan; let rise until double. Bake at 350 degrees about
45 minutes. When slightly cool, sprinkle with powdered sugar.

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