Ingredients:

• 2 ½ lbs. flour

• ¼ lb. butter

• ½ lb sugar

• ½ oz. yeast cake

• 2 teaspoons salt

• 2 eggs

• +/- 2 ½ cups milk

• 2 tablespoons cocoa dissolved 2 tablespoons boiling water

• ½ teaspoon ground cinnamon

• ½ teaspoon vanilla

• ¼ cup sultanas

• ¼ cup seeded raisins

• ¼ cup chopped walnuts

Instruction:

Rub the butter into the flour until like breadcrumbs.

Add sugar and salt.

Make a well in the centre, pour in the yeast dissolved in ½ cup lukewarm water.

Stir in warm milk and knead the dough for about ten minutes.

Add eggs beaten until frothy and again knead the dough thoroughly until the eggs are thoroughly mixed into the dough, which should be smooth and velvety in consistency.

Leave in a warm place until double in bulk.

Add the cocoa mixture, cinnamon and vanilla.

Work thoroughly into the dough.

Leave in a warm place to rise.

When double in bulk, turn onto a floured board, add the sultanas, raisins and walnuts.

Form into a loaf, put into a greased bread pan and leave in a warm place to rise.

Brush with a little milk and bake in a hot oven of 375°F for 45 minutes.

Cool slightly and brush over with icing sugar moistened with boiling water and flavored with vanilla.