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  • 1/2 cup golden raisins
  • 1/2 cup currants
  • 1/2 cup diced citron
  • 1/2 cup glazed cherries
  • 2 Tbsp. rum or brandy
  • 4 1/2 to 5 cup flour, divided
  • 2 packages. active dry yeast
  • 1/3 cup sugar
  • 1 1/2 tsp. salt
  • 1/2 cup milk
  • 1/2 cup water
  • 4 Tbsp. butter
  • 1 tsp. grated lemon rind
  • 2 eggs, beaten
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  • 1/2 tsp. almond extract
  • 1/2 cup slivered blanched almonds
  • butter, softened
  • powdered sugar


Combine raisins, currants, citron, and cherries and rum; set aside 1 hour. Combine 2 cup flour, yeast, sugar, and salt. Heat milk, water 4 Tbsp. butter, and rind over low heat until warm. Add milk mixture, eggs, and almond extract to flour mixture. Beat well. Stir 1/2 cup flour into fruit mixture; add to flour mixture. Add almonds and enough remaining flour to make a stiff dough. Knead until smooth, about 10 minutes. Place in a greased bowl and let rise for 1 hour. Punch dough down and let rest for 10 minutes. Divide dough in half and roll each half lengthwise and press along edge to secure. Place loves on a greased baking sheet and set aside to rise for 1/2 hour or until double in bulk. Bake at 350 degrees F for 25 to 30 minutes. Cool and sprinkle with powdered sugar.


By Robin from Washington, IA

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