6 to 6 1/2 c. flour
3/4 c. sugar
1/2 tsp. salt
1 tsp. ground cardamom
1 tbsp. grated orange peel
1 tsp. grated lemon peel
2 pkg. dry yeast
3/4 c. milk
1/2 c. water
1/2 c. butter
2 eggs, room temperature
1/2 c. chopped slivered almonds
1 c. raisins

In large bowl, thoroughly mix 1 1/2 cups flour, sugar, salt, cardamom, orange and lemon peel and undissolved yeast. Heat milk, water and butter in saucepan over low heat until very warm (120-130 degrees). Butter does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Add eggs and 1/2 cup flour. Beat at high speed 2 minutes. Stir in enough additional flour to make a soft dough. Knead on lightly floured surface until smooth and elastic about 8-10 minutes. Place in greased bowl, turning to grease top. Cover and let rise in warm place, until double in size, about 1 hour. Punch dough down, turn out onto lightly floured surface; knead in almonds and raisins. Divide dough in half; shape in 2 balls. Place in 2 greased 8 inch round cake pans. Cover, let rise about 1 hour. bake at 350 degrees for 35-40 minutes or until done. Remove from pans; place on wire racks to cool, then frost with confectioners frosting, if desired.