|Candied citrus peel||1 Cup (16 tbs)|
|Raisins||1 Cup (16 tbs)|
|Candied cherries||1⁄2 Cup (8 tbs)|
|Light rum||1⁄2 Cup (8 tbs)|
|Canned condensed cheddar cheese soup||11 Ounce (1 Can)|
|Milk||1 Cup (16 tbs)|
|Butter/Margarine||1 Cup (16 tbs)|
|All purpose flour||8 1⁄2 Cup (136 tbs)|
|Sugar||1 Cup (16 tbs)|
|Active dry yeast||1⁄2 Ounce (2 Packages, 1/4 Ounce Each)|
|Eggs||2 , lightly beaten|
|Grated lemon rind||1⁄2 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
|Sliced almonds||1⁄2 Cup (8 tbs)|
|Melted butter||1 Tablespoon|
|Confectionery sugar||2 Tablespoon|
In bowl, combine fruits and rum; let stand 1 hour.
Drain fruit, reserving rum.
In saucepan, heat soup, milk, butter, and reserved rum to lukewarm (110°F.).
Meanwhile, in large bowl of electric mixer, combine 3 cups of flour, sugar, and yeast.
Add eggs, lemon rind, extract, and milk mixture.
Beat at low speed 30 seconds, scraping bottom and sides of bowl often.
Beat at high speed for 3 minutes.
Stir in fruit, nuts, and remaining flour to make a stiff dough.
On lightly floured board, knead dough until smooth, about 10 minutes, adding flour as needed.
Place in greased bowl, turning once.
Cover; let rise in warm place 1 hour, or until doubled in bulk.
To make loaves, divide dough in half.
Divide each half into 2 parts, one about two-thirds of dough and the other about one-third of dough.
Divide larger part into 3 equal pieces for bottom braid.
Roll each piece into a 12-inch long rope.
Press ends together; braid ropes.
Place on greased baking sheet.
Divide smaller part into 3 equal pieces.
Roll each piece into a 10-inch rope.
Pinch ends together; braid ropes.
Place on top of large braid.
Seal braids together at ends.
Repeat with remaining dough to form second loaf.
Brush each loaf with melted butter.
Cover; let rise until doubled, about 1 hour.
Bake at 375°F. for 30 minutes, or until done; cool on rack.
Sprinkle with confectioners sugar.