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Fruit Bread

1 lb prunes
1 lb figs
1 lb dates
1/4 cup raisins
1/4 cup dried currants
1 Tbsp chopped candied citron
1 Tbsp chopped candied lemon peel
1 Tbsp chopped candied orange peel
1/4 cup chopped blanched almonds
2 yeast cakes
4 1/2 cup sifted flour
1/4 ts cloves
1/4 ts cinnamon
1/4 ts salt

Soak prunes and figs 1 hour in just enough water to cover. Add
dates and cook gently in the same water for 20 minutes. Remove
fruit, chop and mix with other fruits and nuts. Reduce liquid to
3/4 cup. Cool to lukewarm, add yeast and stir until well blended.
Add 2 cups flour, beating well. Let rise until light and spongy.
Add spices, salt, fruit mixture and remaining flour to make a stiff
dough. Knead until smooth. Let rise until doubled in bulk. Shape
into oval loaves, brush with slightly sweetened milk and sprinkle
with split almonds. Let rise again and bake in a 425 degree oven
for 45 minutes. Makes 3 loaves. If desired, when cool, spread with
icing and garnish with candied fruits and nut meats.

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