Instructions: Rinse raisins in hot water and drain.

Turn dough out on lightly flou7red broard and knead in fruit and raisins until evenly distributed throughout.

Divied in half and shape each in smooth round balls. Place in 2 greased 8" round cake pans. With sharp knife or gazor blade, cut a large cross abut 1/4 inch deep on top of each ball. Brush with butter. let rise in warm place free from draft until light to touch and doubled in bulk, about 50 minutes.

Bake 45 minutes, or until golden brown.

Brush again with butter. Cool on wire rach. Slcie or cut in wedges to serve.

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