Dresdener Christ stollen

Let this batter set two hours. Cream: 2 lbs. butter 4 cups sugar Add: 2 tablespoons salt (less if butter is used) 3/4 teaspoon each vanilla and almond flavoring 3 eggs 3 boxes raisins, washed in warm water and drained (Raisins may be soaked in rum for good flavor) 1/4 lb. each candied orange, lemon and citron peel, cut in small pieces 1 teaspoon cinnamon or nutmeg Ground nuts or almonds may be added. Make sure all ingredients are warm. Combine both mixtures, work in enough flour to knead well (best to let it rest occasionally so it won't take up too much flour and hard wheat flour is best); knead until dough shows bubbles and feels elastic. Place in large container and let rise overnight or for several hours. Form into loaves, pulling raisins from top, folding them into dough. Place in individual bread pans. Let rise again and bake at 350 for 45 minutes for small loaves, or 1 hour for larger loaves, turn out on rack, brush top while hot with melted butter and sift generous amount of powdered sugar on top while loaves are hot. May be frozen or will keep several weeks in cool place. To keep top of loaves from becoming too hot, place foil over while baking.