|Sifted flour||8 Cup (128 tbs)|
|Soft butter||1 Pound|
|Active yeast||3 Teaspoon (Dry Or Compressed, 3 Packages)|
|Warm water||3⁄4 Cup (12 tbs) (Not Hot)|
|Milk||1 Quart, scalded, then cooled to lukewarm|
|Well beaten eggs||4|
|White sugar||4 Cup (64 tbs)|
|Salt||1 1⁄4 Teaspoon|
|Chopped walnut/Other nut meats||1 Pound|
|Flour||1 1⁄2 Cup (24 tbs)|
|Fruit mix||1 Pound (Adjust Quantity If Needed)|
|Seedless raisins||1 1⁄4 Pound|
Blend the 8 cups flour and butter as if you were making pie crust.
Dissolve yeast in the warm water.
Combine flour and butter mixture, milk, yeast, eggs, and sugar.
Set in a warm place to rise until about double in bulk (will take about 2 hours).
Then add salt, nut meats, and nutmeg.
Mix part of the 1 1/2 cups flour with the fruit mix and raisins so the individual fruits don't stick together.
Add them to the batter; then add more flour as necessary to make the batter stiff.
Let rise again about 2 hours until double size.
Put in loaf pans and let rise again.
Bake in a moderate oven (350°) about 1 hour, or until done.