Prep 1 hr
Cook 4 hrs
This has been in our family forever. Always made for Christmas, Thanksgiving and Easter.
- 2 cups milk
- 1 cup sugar
- 1 teaspoon salt
- 1⁄4 teaspoon mace
- 1⁄2 teaspoon ground cardamom, seed
- 1⁄2 cup butter
- 2 ounces compressed yeast cakes
- 3 eggs, well beaten
- 9 cups flour (approximately)
- 2 cups light raisins
- 1⁄4 cup butter, melted
- 1 tablespoon cinnamon
- 2 tablespoons sugar
- Scald milk, add sugar, spices and butter.
- Cool to lukewarm.
- Add crumbled yeast.
- Allow to stand for 20 minutes.
- Add beaten eggs and flour gradually.
- Beat until smooth.
- Turn out on a floured pastry cloth or floured table and knead until smooth and elastic.
- Place in a large greased bowl and cover with a clean cotton dish towel.
- Set in a warm place and let rise until it is doubled in bulk; approximately 2 hours.
- Turn out on a floured counter and roll out the dough into a rectangle shape, approximately 30 inches by 18 inches.
- Cover it with melted butter, cinnamon and sugar mixed together, and then the raisins.
- Cut and roll into 3 loaves.
- Place in well greased loaf pans, cover and let rise until double in bulk, approximately 1 1/2 hours.
- Bake in a 375 degree oven for 5 minutes, then reduce the heat to 350 degrees and continue baking for another 25 minutes.
- Remove from pans.
- Brush sides and tops with melted butter and cinnamon if desired.