2 cakes yeast
1/2 c. plus 2 tbsp. sugar
1/2 c. lukewarm water
2 c. milk, scalded and cooled
8 c. sifted flour
6 tbsp. butter or shortening
3 eggs, beaten
3/4 tsp. cardamom seed
1 c. raisins
1/2 c. citron
1/2 c. mixed fruit
1 tsp. salt
Glazed cherries

Dissolve yeast and 2 tablespoons sugar in lukewarm water; add milk and enough flour to make a sponge, about 3 cups. Beat until perfectly smooth; cover and let rise about 45 minutes or until light. Cream butter and remaining sugar together; add to yeast mixture. Add 2 eggs, cardamom seed, raisins, citrus fruit, salt and remaining flour.

Knead until smooth; place in greased bowl. Cover and let rise until doubled in bulk, about 1 hour. Turn out on board; shape into loaves. Place in well- greased pans to half fill.

Cover; let rise until light, about 1 hour. Brush with remaining egg, beaten with 2 tablespoons cool water. Bake for 15 minutes at 425 degrees. Reduce temperature to 375 degrees; bake 30 to 45 minutes longer. Remove from pans; let stand away from drafts until cool. Do not cover bread with cloth while hot. Garnish with cherries.