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Bake these cakes in greased one-pound coffee cans.
In a large bowl, sprinkle yeast over water. Let sit 5 minutes to dissolve.
Vigorously stir in 1 cup of flour. Cover, and let rise about one hour or until doubled in size.
In a bowl, beat butter and sugar together until light and fluffy. Beat in eggs, one at a time, then zests and salt.
Stir yeast mixture into egg mixture, and beat in remaining flour and fruit. Place dough in a large greased bowl, and turn to grease top. Cover and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
Preheat oven to 350° F.
Punch down dough, and divide into two pieces. Place each piece in a coffee can, cover cans with plastic wrap and allow to rise about 30 minutes, or until dough rises over tops of cans.
Brush tops of loaves with melted butter, and bake 30 to 40 minutes, or until brown, and loaves sound hollow when tapped.
Cool on wire racks.