2 tbsp. dry yeast
1/2 c. warm water (105 to 115°F)
1 1/2 cups milk
1/4 lb. butter
1/2 c. shortening
2 eggs, beaten
1/2 to 1 c. sugar
1 tsp. salt
3/4 tsp. cardamom (ground)
1/2 c. candied cherries (opt.)
1/2 c. Citron
1 c. mixed glazed fruit (opt.)
1 1/2 c. white seedless raisins
7 c. flour (approx.)

Dissolve yeast in warm water. Place scalded milk, butter and egg in bowl. When lukewarm, add yeast. Add sugar, salt, cardamom and fruit to milk mixture.

Add 2 cups flour and beat well. Gradually add enough of the remaining flour to make a soft dough, reserving some for kneading. Knead on a floured board until smooth (about 20 minutes). Place in a greased bowl, cover and let rise until double. Punch down again and let rise to double in bulk.

Punch down dough and divide into two or three parts; form round loaves and place in greased pie pans, cake pans or on cookie sheet and flatten slightly; cover and let rise until nearly double. Bake at 350 degrees for 40 to 45 minutes (check at 35 minutes). (This Scandinavian tradition lives on in our household, as recipe was passed on to me from Aunt who came from Norway.)