Ingredients:

1	Package	Dry yeast
½	Cup	Warm water
¼	Cup	Sugar
1	Teaspoon	Salt
1	Teaspoon	Grated orange rind
1	Cup	Butter
6		Eggs
4-1/2	Cup	All-purpose flour
1-1/2	Cup	Dried Cranberries
1-1/2	Cup	Sifted powdered sugar
½	Cup	Walnuts, chopped (optional)
½	Teaspoon	Rum flavoring
2	Tablespoon	water

Directions:

Dissolve yeast in warm water, let stand 5 min. Combine yeast mixture, sugar, salt, orange rind, butter, eggs and 2 cups flour in a large mixing bowl. Beat at low speed of an electric mixture until well blended, continue beating 4 minutes at medium speed. Stir in remaining 2-1/2 cup flour until well blended, Stir in raisins and if using the chopped walnuts. Cover and let rise in a warm place, 1-2 hours or until doubled in bulk. Punch dough down, cover and refrigerate for at least 8 hours or overnight. Turn dough out onto a lightly floured surface. Shape dough into an 18” rope, pinch ends together, forming a ring. Place ring in a well greased and floured 10” bundt pan. Cover and let rise ina warm place, 1 hour or until doubled in bulk.

Bake 350º for 45 minutes or until loaf sounds hollow when tapped. Remove from bundt pan and let cool on a wire rack.Combine powdered sugar, run flavoring, and 2 tablespoon water, stirring well. Drizzle over loaf.

 

Yields

1 10” loaf serves 8-10