6 to 6 1/2 c. all purpose flour
3/4 c. sugar
1/2 tsp. salt
1 tsp. ground cardamon
1 tbsp. grated orange peel
1 tsp. grated lemon peel
2 pkgs. active dry yeast
3/4 c. milk
1/2 c. water
1/2 c. (1 stick) butter
2 eggs, at room temperature
1/2 c. chopped, slivered almonds
1 c. dark raisins

In large bowl thoroughly mix 1 1/2 cups flour, sugar, salt, cardamon, orange peel, lemon peel and undissolved yeast.

Heat milk, water and butter in saucepan over low heat until very warm, but not simmering. All of the butter does not need to melt. Gradually add milk mixture to dry ingredients and beat for 2 minutes at medium speed with an electric mixer, scraping the bowl occasionally. Add both eggs and 1/2 cup flour. Beat at high speed for 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough.

Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover and let rise in a warm, draft free place until doubled in size, about 1 hour.

Bake at 350 degrees for 35 to 40 minutes, or until done. Remove from pans and place on wire racks to cool. When cool, loaves may be dusted with confectioners' sugar, or frosted with milk or lemon glaze. Makes 2 loaves.