Fruited Sweet Bread
2 packages active dry yeast
1/2 cup lukewarm water
1 cup lukewarm milk
1/2 cup sugar
1 1/2 teaspoons salt
1/2 cup soft butter or oleo
2 eggs
4 cup sifted all purpose flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup finely chopped figs
1 cup finely chopped nuts
1/2 cup chopped candied orange peel
Dissolve yeast in water. Stir in milk, sugar, salt and butter. Beat in eggs. Add flour and spices. Beat until just mixed. Add fruit and nuts. Beat until smooth and well mixed. Spoon batter into greased and floured 2 1/2 quart mold. Let rise until double in bulk, covered and in a warm place. Bake in preheated oven to 375F for 35 to 40 minutes. Unmold; cool on wire rack. Mix 1 cup confectioners’ sugar with orange juice. Spoon over bread. Can be decorated with candied cherries. Can be frozen unfrosted. Makes 3 loaves