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This traditional European fruit loaf looks like a giant Parker House roll.

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Necedah, WI

Time needed

40+ min preparation + 35 min cooking

Serving Size / Yield

2 servings


  • 1 C. Seedless raisins
  • 1 C. Candied fruits (mixed, chopped)
  • 1/4 C. Orange juice
  • 3/4 C. Milk
  • 1/2 C. Sugar
  • 1 tsp. Salt
  • 1 C. Butter (or margarine)
  • 2 Envelopes active dry yeast
  • 1/4 C. Very warm water
  • 2 Eggs (beaten)
  • 1 tsp. Grated lemon rind
  • 5 C. Sifted all purpose flour
  • 1 C. Almonds (chopped, blanched)
  • 1/4 tsp. Nutmeg
  • 2 Tbsp. Cinnamon sugar

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In a small bowl, combine raisins, candied fruits, and orange juice. Scald milk with sugar, salt, and 1/2 cup of the butter (or margarine). Cool to lukewarm. In a large bowl, sprinkle yeast into very warm water. (very warm water should feel comfortably warm when dropped on wrist). Stir until yeast dissolves, then stir in cooled milk mixture, eggs, and lemon rind. Beat in 2 cups of the flour until smooth, stir in fruit mixture, almonds, and nutmeg, then beat in just enough of the remaining 3 cups of flour to make a stiff dough. Knead until smooth and elastic on a lightly floured pastry board, adding only enough flour to keep dough from sticking. Place in a large greased bowl, cover with a clean towel. Let rise in a warm place, away from drafts, for 2 hours, or until double in size Punch dough down, knead a few times, then divide in half. Roll each half into an oval, 15 x 9 inch. Place on a grease cookie sheet. Melt remaining 1/2 cup butter (or margarine) in a small saucepan. Brush part over each oval. Sprinkle with the cinnamon sugar, fold in half length wise. Cover, let rise again for 1 hour, or until double in size. Brush again with part of the remaining melted butter (or margarine) Bake in a moderate oven (350 F) for 35 minutes, or until golden brown and loaves give a hollow sound when tapped. While still hot, brush with remaining melted butter. Cool on wire racks

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