Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1/2 t saffron
1/2 c glazed fruits,Sliced(cherries,pineapple, citrus)
1/2 c raisins
3 pk dry yeast
2 T light brown sugar
1/4 c dark rum
1 c almonds (toasted ,Sliced-coarsely,chopped)
1 c flour,Sifted
1/4 c milk,scalded cooled to-lukewarm
3/4 c (1 1/2 stick),Unsalted-butter
1 c light brown sugar
1 t anise extract
1 t almond extract
3 egg yolks
1 c whipping cream,half half-or table cream
4 5 c. flour
3 egg whites
egg white frosting
1 stiffly egg white,Beaten
2 c powdered sugar
1 t vanilla (or almond extract) Soak saffron in rum an hour or more. Combine fruits, raisins and
almonds with 1 cup flour. Set aside. Dissolve yeast with milk and
2 tablespoons sugar. Allow to stand 5-10 minutes. In electric
mixer, cream butter and sugar until smooth. Add extracts, yolks and
warm cream. Beat in yeast mixture. Add 4 cups flour and beat until
smooth and elastic, adding additional flour as necessary. Place in
oiled bowl, turning to coat top of dough. Cover with plastic wrap
and a towel wrung out in cold water. Allow to rise in warm place
until doubled. Punch down dough. Turn out onto lightly floured board
and knead in floured fruits and nuts, saffron and rum. If dough
becomes sticky. Add flour, 1/4 cup at a time. Beat egg whites until
stiff. Fold into dough with metal scraper or spatula. Sprinkle with a
bit more flour. Thoroughly oil 2 (2 pound) coffee cans. Cut and oil
waxed paper circles to fit bottom of cans. Fill each can halfway with
dough. Moisten fingers and pat tops smooth. Cover with waxed paper
and allow to rise in warm place in warm place until double reaches no
higher than top edge of cans. Bake at 375 degrees for 20 minutes.
Turn down heat to 325 degrees and bake 40 minutes. Cool 10 minutes. Turn out of can by using long thin knife to loosen. Frost while still warm.

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