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1
Scald the milk and mix in the sugar, salt, cinnamon and nutmeg, Add in the shortening and corn syrup until all is melted and combined to dissolve.
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2
In another cup add the warm water with the sugar and yeast and let stand ten minutes to proof.
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3
Stir down the foam after ten minutes and add to the other milk mixture in large bowl.
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4
Blend in the three beaten eggs and the first amount of flour.
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5
Beat well by hand or with mixer.
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6
Mix in all the fruits.
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7
Continue mixing and add in the last of the flour combining well.
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8
Knead at least ten minutes.
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9
If you have to add a another half cup of flour do so, as it should be a soft not real sticky dough, just a bit tacky to the touch.
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10
Shape into a smooth ball and place in greased large bowl, rotating the ball so it greased all over.
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11
Cover with damp cloth and let rise until double. About two to three hours. In a draft free place.
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12
Punch down and divide into three loafs.
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13
Place into three greased 8 x 4 inch loaf pans and again let rise until doubled about one hour to hour and a half.
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14
Bake at 400 degree oven for about 30 to 35 minutes.
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15
When done, remove to rack to let cool.
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16
When cool you may make an icing glaze of powdered sugar, and milk with a touch of lemon juice to dizzle all over the tops, and down sides.
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17
Cooking time does not include the time to rise the dough.
