1/4 cup mixed candied fruit
1/4 cup currants
1/4 cup cream sherry
1 package active dry yeast
1/4 cup warm water
1/2 cup soft butter or margarine
1/2 cup sugar
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3 large eggs
1/3 cup cooled -- scaled milk
3 cups sifted flour
Confectioners sugar
|Coarsely chop candied fruits.

Combine with currants and sherry and let stand while preparing batter.

Soften yeast in warm water.

Cream butter, sugar, salt and spices together until light and fluffy.

Add eggs, 1 at a time, beating well after each addition.

Stir in yeast mixture and milk.

Add 1/2 of flour to yeast mixture and beat well.

Stir in sherried fruits.

Add remaining flour and beat well to make a soft dough.

Cover closely, and let rise in warm place until doubled, about 1 to 1 1/2
hours.

Stir down.

Turn into well greased 2 quart tube pan or mold. Let rise again, about
45 minutes.

Bake below oven center in moderate oven, 350 degrees, 40 to 45 minutes,
then turn out onto wire rack.

Cool thoroughly.

Sift confectioners sugar lightly over cake before serving.