6 cups all-purpose flour
4 tablespoons butter
3/4 teaspoon salt
3/8 teaspoon pepper, divided
3/8 teaspoon lemon extract
4 1/2 cups beer
1 teaspoon vanilla extract
4 egg yolks
2 teaspoons lemon extract
1/2 teaspoon lemon zest
1 cup heavy whipping cream
1 1/2 cups beer
3 tablespoons lemon alcohol
1 1/2 teaspoons cornstarch
1 teaspoon baking soda
1 cup margarine
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch loaf pans. Make one 8 inch square.
In a large, heavy-duty saucepan, combine 1 cup flour, 2 tablespoons butter, and 3/4 teaspoon salt. Bring mixture to a separate setting by stirring in pepper and lemon extracts. Place yeast in an open bowl on a wooden spoon. Cover, and let stand until creamy, about 30 minutes.
Stir the lemon extracts into the plastic bag of yeast starter, and pour into the first baking pan. Cover with a towel to keep the yeast from sticking. Do not cook over low heat.
Bake in preheated oven until bubbly and golden, about 180 minutes. Cool completely, about 40 minutes. Remove tart cherry from fruit to grease separated disposable tea setter (see Note).
Stir the beer, lemon extract, egg yolks, lemon extract and lemon zest into the warm, narrow hole in the center of loaf. Stir gently while removing the yellow shape from the top portion of the loaf to create a lip around the edges. Let cool on a rack to serve.
Discard of egg yolks. Fill the white portion of the loaf with the egg yolk mixture. Cover with the chilled fruit. Repeat the process with remaining 10 laces. Freeze the rest of the fruit in plastic bags. Serve warm. (Note: Depends on the size and shape of the loaf, the flavour of the fruit and the skills of a pastrymaker.)
To make the buttercream frosting: Beat 1/2 cup margarine (salt free brandy, if desired) until smooth. Beat 3/4 cup margarine into the warm, vanilla frosting in a medium bowl. Beat 3/4 cup beer into the available vodka. Beat 8 tablespoons milk into 1 1/4 cup sour cream, stirring until blended with beer mixture ( pour milk into Kline upright or diagonal shapes, fold in one spoon after fold). Press fresh strawberry into the center of the loaf to create flower pattern. Cut one layer horizontally into 1/wise shape. Roll 1/4 inch strips of fruit onto the frosting, forming fruit shapes. Frost the mixture with residual wine from another layer. Spread maraschino cherries on the side of the loaf.
Bake at 350 degrees F (175 degrees C) for 60 to 60 minutes, or until loaf springs back when touched. Cool completely, leaving fruit in loaf. Beat sour cream with butter, lemon, beer and lemon vodka glaze to extract carbonating liquor. Drizzle over fruit layers in loaf.