Soak raisins, mixed fruits, and currants in 1/4 C. water
(or rum). In large mixer bowl, combine 1 1/2 cups of the flour
and the yeast. Heat milk, butter, sugar, and 1 teaspoon salt
til warm (115-120°F), stirring constantly to melt butter.
Add to dry mixture; add eggs, almond extract, and peels.
Cover; let rest 10 minutes. Roll each half to 10X7-inch oval. Fold long side of oval over to within 1/2 inch of opposite side; seal edge. Place on greased baking sheets. Cover, let rise until double (about 45 minutes).( Breads made with lots of nuts and fruits will not rise as high as regular breads.) Bake at 375°F til done, about 15 to 20 minutes. While warm, glaze with Confectioners' Icing. Garnish with candied fruits, if desired. Makes 2 coffee cakes.
Confectioners' Sugar Icing: In small bowl, combine 2 cups confectioners' sugar, 1 teaspoon vanilla extract and 2 to 3 tablespoons milk. Beat until smooth.