Serves: 3
Total Calories: 1,524
Soak raisins in rum for 2 hours. Dissolve yeast in milk let set until foamy, 5 to 10 minutes. Add 1 cup flour to yeast beat well. Cover, let stand in a warm place, free from drafts, until light and bubbly, about 30 minutes. Cream 1 cup butter or margarine and sugar add eggs, 1 at a time, beating well after each addition. Add yeast mixture, 3 cups flour, raisins and rum, salt, cardamom, fruit and nuts. Stir until well blended. Cover and let rise in a warm place, free from drafts, until doubled. On a lightly-floured surface, knead until smooth and elastic, adding remaining flour as needed. Divide into three portions shape and place in three well-greased 1-pound coffee cans. Brush tops with melted butter or margarine. Cover and let rise in a warm place, free from drafts, until doubled. Bake in a preheated 350° F oven for 50 to 60 minutes. Remove from cans and place on wire racks. While still warm, drizzle with Vanilla Icing and decorate with cherries, if desired.
This Christmas Bread recipe is from the Fresh-From-The-Oven Breads Cookbook. Download this Cookbook today.
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