Total Calories: 1,524
Soak raisins in rum for 2 hours. Dissolve yeast in milk let set until foamy, 5 to 10 minutes. Add 1 cup flour to yeast beat well. Cover, let stand in a warm place, free from drafts, until light and bubbly, about 30 minutes. Cream 1 cup butter or margarine and sugar add eggs, 1 at a time, beating well after each addition. Add yeast mixture, 3 cups flour, raisins and rum, salt, cardamom, fruit and nuts. Stir until well blended. Cover and let rise in a warm place, free from drafts, until doubled. On a lightly-floured surface, knead until smooth and elastic, adding remaining flour as needed. Divide into three portions shape and place in three well-greased 1-pound coffee cans. Brush tops with melted butter or margarine. Cover and let rise in a warm place, free from drafts, until doubled. Bake in a preheated 350° F oven for 50 to 60 minutes. Remove from cans and place on wire racks. While still warm, drizzle with Vanilla Icing and decorate with cherries, if desired.
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