1 cake Fleischmann's yeast
1/4 c. lukewarm water
2 c. milk, scalded & cooled
1/2 c. sugar
1 tsp. ground cardamom
1/2 c. raisins & currants
1 sm. container fruit cake mix (citron, cherries)
1 sm. contained candied pineapple
1/2 c. blanched almonds
2 eggs, beaten
1/2 tsp. salt

To beaten eggs, add sugar and butter. Beat until light. Add milk which has been scalded and cooled, stir well. Then add yeast which has been previously dissolved in lukewarm water, and 2 cups of sifted flour to make a thin batter, beat until smooth. Cover and let rise until light, about 1 hour. Add almonds, fruit and raisins and the rest of the flour or enough to make a soft dough and lastly the salt. Knead well. Cover and set aside in warm place, free from draft to rise until double in bulk. Divide into three parts and roll each to about 12" to 14". Form into braised loaf. Place in well greased pan. Let rise thirty minutes. Brush with egg, diluted with water. Bake in moderate oven for 45 minutes. While hot, ice with plain frosting.

PLAIN FROSTING: Use confectioners' sugar. Add enough liquid to make moderately thick paste. Let loaves cool then frost with cream cheese icing.