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Submitted by: Jean

Recipe Ingredients:
16 c Flour
2 1/4 c Sugar
4 Eggs
1 1/2 tsp Lemon Rind
1 1/2 tsp Lemon Juice
1 1/4 lb Shortening - Half Lard/Half Butter
2 tsp Salt
6 Packs of Yeast
3 c Milk
1 c Water
3 boes Light Raisins
3/4 pint Rum
1 lb Almonds (ground fine)
1/2 lb Citron (cut fine)

Cooking Directions:
1.  Soak raisins overnight in the rum.

2.  Scald milk. Combine mild shortening, sugar, salt, lemon rind & juice. Cool to lukewarm, add yeast softened in warm water. Add eggs. Add 10 cups flour, sifted with salt to make a soft batter. Raise till doubled in bulk.

3.  Add remaining 6 cups of flour - then almonds, citron and raisins (raisins only unless you like lots of rum.

4.  When it has doubled in bulk, punch it down and let raise again. Divide mixture into equal loaves and place on a greased pan. Raise until doubled in bulk. Before putting into over, slash tops making two rows of diagonal slashes down the loaf.

5.  Rub over with a little warm water on your hand. Bake 350 degrees in the over for 1 hour. When partially cooled, but still warm, spoon over melted butter. After they stand a day, wrap in wax paper and foil then freeze. Before serving, spoon melted butter on top, sprinkle with plain sugar, then powdered sugar.

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