Southern Living
After being iced, the bread is topped with raisins to form the letters XB, meaning "Christ has risen."
8 to 10 servings


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1/4 cup golden raisins
1 (1/4-ounce) envelope active dry yeast
1/4 cup warm water (100° to 110°)
1 1/2 teaspoons vanilla extract, divided
1/4 cup sugar
1/2 teaspoon salt
2 teaspoons grated lemon rind
2 teaspoons brandy or rum
3/4 cup warm milk (100° to 110°)
1/4 cup butter or margarine, melted
2 large eggs
3 cups all-purpose flour
1/4 cup blanched almonds, chopped
1/4 cup dried orange peel
1 cup powdered sugar
1 tablespoon milk
1/2 cup raisins


Place 1/4 cup golden raisins in a bowl, and cover with boiling water. Let stand 15 minutes. Drain and pat dry; set aside.

Combine yeast and 1/4 cup warm water in a large mixing bowl; let stand 5 minutes.

Add 1 teaspoon vanilla, sugar, and next 6 ingredients to yeast mixture; beat at medium speed with an electric mixer until well blended. Gradually stir in enough flour to make a soft dough.

Turn dough out onto a well-floured surface, and knead until dough is smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.

Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Punch dough down; turn out onto a well-floured surface. Press dough flat, and work golden raisins, almonds, and orange peel evenly into dough.

Shape dough into a ball; press, seam side down, into a greased 2-pound coffee can, filling half of can.

Cover with wax paper, and let dough rise in a warm place (85°), free from drafts, 30 to 45 minutes or just until dough reaches top of can. (Do not let rise above top.)

Bake at 375° for 40 to 45 minutes or until a long wooden pick inserted in center comes out clean. Remove from can, and place on a serving plate.

Stir together remaining 1/2 teaspoon vanilla, powdered sugar, and milk until mixture is blended; spread over warm bread. Press 1/2 cup raisins into top of bread, forming initials "XB."

Created date

December 2001