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1
In a large bowl, dissolve the yeast in warm water.
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2
Add 2 teaspoon sugar and 1 1/2 cups flour.
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3
beat well, about 150 strokes.
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4
Cover the bowl tightly and set in a warm, draft-free place for 30 minutes.
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5
Meanwhile, sift the remaining flour with the salt, cinnamon, cloves, and nutmeg on a piece of wax paper.
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6
In a small bowl, cream the butter and sugar.
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7
When the yeast batter has only 5 more minutes to rise, add the eggs to the creamed butter.
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8
Beat well.
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9
Stir down the yeast batter.
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10
Spoon in the butter mixture and blend well.
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11
Add the sifted dry ingredients a spoonful at a time, beating after each one until the mixture is smooth.
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12
Dredge the raisins, nuts and citron in the tbsp of flour and stir into the batter.
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13
Pour the batter into a greased 10 inch tube pan.
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14
Make it level by using a spoon dipped in cold water.
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15
Cover the pan with wax paper and place in a warm, draft-free spot for about 1 1/2 hours, or until a wooden tooth-pick inserted in the center comes out clean.
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16
Check halfway through baking time, if the top gets too brown, cover loosely with foil or brown paper.
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17
Remove from oven and let cool for 10 minutes before turning the bread onto a wire rack to cool.
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18
Spread on the icing while the bread is still warm.
