Instructions: Soak raisins and glazed fruit in rum for 3 days. Stir fruit every day to make sure it is well soaked. Drain before starting to mix dough. Scald milk and cool to warm.

In a small bowl, mix yeast in warm water until dissolved. Add warm milk and 1 cup flour. Mix well. Cover and place in warm place until lightly bubbly, about 1 hour.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time beating well after each addition. Mix in salt, lemon rind and yeast mixture. Stir in nutmeg, vanilla and flour, 1 cup at a time, stirring well after each addition.

Turn dough on a floured board and knead until smooth, about 10 minutes.

Add fruit and knead until evenly distributed. Place dough in a greased bowl. Turn over so it is greased on all sides. Cover and let rise in a warm place until double in size, about 1 1/2 hours. Punch dough and divide into 3 parts. Let rest 10 minutes.

Roll out 1 part into a strip, 12x8-inches. Brush with 2 tablespoons butter. Fold each strip by bringing one long side over to the center and pressing down lightly. Fold the other long side across it; overlap about 1-inch. Press edge gently to keep in place. Taper ends of the loaf and pat sides gently to mound it in center. The finished loaf should be 4x13-inches.

Place on lightly greased cookie sheet. Repeat with other 2 parts. Brush with melted butter; cover lightly and allow to rise 1 hour or until doubled.

Bake loaves on middle rack in 350 degree oven for 30 minutes or until golden brown and crusty. Remove from oven and puncture each loaf 12 times with wooden dowel. Brush with melted butter, so it soaks in thoroughly.

Sprinkle liberally with cinnamon-sugar. Remove to wire racks to cool completely. Before serving, sprinkle generously with powdered sugar.

Makes 3 loaves.

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