|Milk||1⁄2 Cup (8 tbs)|
|Dry yeast||2 Tablespoon|
|Flour||2 3⁄4 Cup (44 tbs)|
|Sugar||1 Cup (16 tbs)|
|Raisins||1 Cup (16 tbs)|
|Currants||1 Cup (16 tbs)|
|Candied red cherries||1⁄2 Cup (8 tbs)|
|Chopped dried apricots||1⁄2 Cup (8 tbs)|
|Ground cloves||1⁄2 Teaspoon|
Cool milk to lukewarm.
Pour 1/2 cup warm water into large bowl; sprinkle yeast on water.
Let stand, for 10 minutes.
Stir in milk and 1 1/2 cups flour; beat until smooth.
Let rise in warm place for about 30 minutes or until doubled in bulk.
Cream butter; add sugar and salt gradually.
Stir into yeast mixture.
Beat in eggs, one at a time.
Add fruits, spices and remaining flour; beat until blended.
Turn into 2 greased 9-inch loaf pans.
Let rise in warm place for about 1 hour and 15 minutes or until just doubled in bulk.
Bake in 350-degree oven for 1 hour or until loaves are golden brown.
Spread with thin lemon confectioners' sugar frosting if desired.