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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