1 package active dry yeast

1/2 cup warm milk

4 cups all-purpose flour

3/4 cup sugar

5 eggs

1/2 teaspoon salt

2 tablespoons dark rum

2 teaspoons orange-flower water

1 teaspoon orange or tangerine zest

1 teaspoon lemon zest

1 stick (4 ounces) butter, softened

1 small trinket of metal or porcelain (not plastic) or a dried bean

1/2 cup slivered or flaked almonds

1/2 cup assorted candied fruit or crystallized cherries

1 tablespoon crushed sugar lumps

In a mixing bowl or the bowl of an electric mixer, blend the yeast, milk, 1/2 cup flour, and 1 teaspoon of sugar. Cover and leave in a warm place for about 45 minutes or until bubbly. Beat 4 eggs and stir them in along with the salt, rum, orange-flower water, both zests, and 1 cup of flour. Mix until smooth. Cut the butter into 5 portions and add them one at a time, blending each in before adding the next. Combine the remaining flour and sugar, and add to the mixture in 2 additions. Knead until the dough does not stick to your hands. Grease a bowl and roll the dough in it. Cover the bowl with plastic and a towel, and leave in a warm spot for 1 hour.

Knock the dough down and form into 1 or 2 balls. To make into a ring, push your fingers into the middle and work the dough outward. Place the ring or rings on a greased baking sheet. (Alternately, put the dough in a greased ring pan.) Stick in the trinket. Loosely crumple a piece of foil and put it inside the ring so it doesn't close up as the cake rises. Cover and let rise until almost doubled in bulk -- about 1 hour.

Set the oven to 375 degrees. Beat the remaining egg and brush the surface of the cake with it. Scatter the almonds and arrange the candied fruit or crystallized cherries on top. Sprinkle with the sugar. Bake until the cake is golden and sounds hollow when rapped -- about 25 to 30 minutes for 2 small loaves, 35 minutes for 1 large loaf.

Serves 12.