5 - 6 c. all purpose flour
1/2 c. sugar
2 tsp. ground cardamom
1 tsp. salt
2 pkg. active dry yeast
1 c. milk
2/3 c. butter
2 eggs
1- 15 oz. pkg. light seedless raisins
1- 6 oz. candied fruit
1 egg white, slightly beaten

In large bowl, combine 2 cups of flour, sugar, cardamom, salt and yeast. In medium saucepan over low heat, heat milk, butter, and 1/2 cup water until very warm (120 - 130°F), butter does not need to totally melt. With mixer at low speed, gradually pour liquid into dry ingredients. Increase speed to medium; beat two minutes, occasionally scraping bowl with rubber spatula. Beat in eggs and 3/4 c. flour or enough to make a thick batter. Continue beating 2 minutes, occasionally scraping bowl. With spoon, stir in enough additional flour, about 1 1/2 - 2 cups, to make a soft dough.

Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Shape dough into ball and place in greased large bowl, turning over so that top of dough is greased. Cover with towel and let rise in warm place (80 - 85°F) away from draft, until doubles, about 1 1/2 hours. Dough is doubled when two fingers pressed lightly into dough leaves a dent. Punch down dough by pushing down center with fist, then pushing edges of dough into center. Turn dough on to lightly floured surface. Put fruit in a ziploc bag with a small amount of flour. Knead fruit into dough. Cut dough in half and cover with bowl for 15 minutes. Grease 2- 9 inch x 5 inch loaf pans.

With a lightly floured rolling pin, roll dough half into 12 inch x 8 inch rectangle. Starting with 8 inch end, roll dough jelly-roll fashion. Pinch seams to seal. Press ends to seal and tuck under. Place seam side down in loaf pan. Repeat with remaining dough. Cover with towel and let rise 1 hour until doubled.

Preheat oven to 350°F. Brush tops of loaves with egg white, or melted butter.

Bake 45 - 50 minutes until loaves sound hollow when lightly tapped with finger. Remove from pans immediately and cool on racks.