1/2 c. water
1/2 c. cold non fat milk
1 pkg. active dry yeast
1/4 c. sugar
3 tbsp. butter, melted
1/2 tsp. salt
2 eggs, beaten (or equivalent amount non-cholesterol substitute)
4 c. unsifted all purpose flour
1 tsp. ground cardamom
1/2 c. golden raisins
3 tbsp. finely chopped candied pineapple
3 tbsp. finely chopped candied cherries
1/2 c. chopped pecans
Egg yolk glaze

Heat water to boiling; add milk. Pour into medium bowl, add yeast and stir until dissolved. Blend in sugar, butter and salt. Add eggs. Sift flour with cardamom and beat into milk mixture until smooth. Blend in fruit and nuts. Knead lightly on a floured board until smooth and elastic (5 to 8 minutes).

Place dough in greased bowl, turn to grease top, cover with a damp towel. Let rise in a warm place until double in size (1 to 1 1/2 hours). Punch dough down, divide in halves and shape into 2 round loaves (or make a braided ring: form dough into 3 (28") long strands, braid and form into ring).

Place on greased baking sheet. Cover with a damp towel (about 45 minutes) until double in bulk. Brush with egg yolk glaze and bake in preheated 350 degree oven for 35 to 40 minutes. Cool on wire rack.

Egg Yolk Glaze: Beat 1 egg yolk with 2 tablespoons water.