3/4 c  Dark raisins
1/3 c  Chopped citron
1/3 c  Candied orange peel or
Cherries
1/4 c  Rum
1 pk Active dry yeast
1/4 c  Warm water
1 c  Milk
2/3 c  Butter
1/2 c  Sugar
1 ts Salt
1 ts Grated lemon peel
1/2 ts Almond extract
2    Eggs
4 c  Flour (may need 4 1/2)
1/2 c  Chopped blanched almonds
Melted butter
Granulated and powdered
Sugar

Place raisins, citron and orange peel in bowl. Add rum and let soak 1
hour. Drain and reserve rum. Sprinkle yeast into warm water and let
stand until dissolved. Heat milk and butter until butter melts. Pour
into a mixing bowl. Add sugar, salt, lemon peel, drained rum and
almond extract. Cool to lukewarm. Beat in eggs and dissolved yeast.
Gradually add enough flour to make a soft dough. Dredge fruits in
flour. Add with almonds to dough and mix well. Turn out onto a
lightly floured board and knead until smooth and satiny. Place in a
greased bowl and butter top of dough lightly. Cover with a kitchen
towel and let rise in a warm place until doubled in size, about 1 1/2
to 2 hours. Turn out onto floured board and knead lightly. Divide in
half. Roll each piece into an oval about 3/4 inch thick. Brush with
melted butter and sprinkle with granulated sugar. Fold over
lengthwise, not quite in half, so edges are within 1/2 inch of
meeting. Place on greased baking sheets. Brush with melted butter.
Cover with towel and let rise until doubled. Bake in 350 degree oven
for 40 minutes or until loaves sound hollow when thumped. Brush with
butter and sprinkle generously with powdered sugar while warm.

NOTE: I used candied cherries, cut in half, instead of the candied
orange peel. In addition, I placed cherry halves on top of the bread
after dusting with powdered sugar.