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1
In a large bowl, combine warm milk and yeast.
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2
Allow to sit 10 minutes until yeast is dissolved.
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3
Add 1 cup of the sifted flour and mix to form a sponge. Let sit in a warm place until doubled.
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4
Meanwhile, combine cherries, raisins, almonds and citrus peel.
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5
Sprinkle a little of the sifted flour over and combine. Set aside.
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6
When sponge has sufficiently rested, place butter in the bowl of a stand mixer and beat well.
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7
Beat in sugar and blend until light and creamy.
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8
Add eggs one at a time, followed by the salt, lemon rind and rum.
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9
Mix well.
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10
Mix in the fruit and nuts.
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11
Add all the sponge and the remaining flour.
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12
Knead the dough until smooth and elastic, adding more flour if too sticky.
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13
Cover dough with plastic wrap and let rise in a warm place until doubled in bulk.
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14
To shape dough, toss it onto a floured board and divide in two. Pat dough into a rough oval and fold over one third of the dough lengthwise onto the other two thirds. Repeat with remaining dough. Place on baking sheet -one loaf per sheet- and brush with butter. Allow to rise again until almost doubled in bulk.
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15
Preheat oven to 350F.
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16
Bake loaves for about 40 minutes until they are a dark golden brown.
