4 to 4 1/2 c. all-purpose flour
2 pkgs. quick acting yeast
3/4 c. sugar
2 tsp. ground cardamom
1 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/4 c. finely chopped pecans (if you desire)
1/2 c. water
1/2 c. milk
1/2 c. butter
4 eggs
Powdered sugar

In a large bowl combine 1 1/2 cups flour, the yeast, sugar, cardamom, salt, cinnamon, cloves, and ginger and mix well. In pan heat water, milk, and butter to warm (120-130 degrees); butter does not need to melt. Add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in pecans and enough flour to make a stiff batter.

Pour batter into a well-greased 12-cup Bundt pan. Cover; let rise in warm place until light and doubled, about 1 1/2 hours. Bake in a preheated 375 degree oven for 30-35 minutes, until golden brown. Remove from pan and then cool.

You may drizzle with a powdered sugar glaze, or sift powdered sugar over top before serving.

POWDERED SUGAR GLAZE:

Blend until smooth: 1 cup sifted powdered sugar, 1 teaspoon softened butter, and 1 to 2 tablespoons hot water or milk.