2/3 c. sugar
3 egg yolks
1 1/2 tsp. salt
1/2 tsp. cardamon
1/3 c. butter, softened
1 2/3 c. milk, heated until just lukewarm
2 cakes compressed yeast
6 c. sifted enriched flour
1 tbsp. grated lemon rind
1 c. seedless raisins
1/2 c. cut up candied pineapple, halved
1/2 c. candied cherries
1/2 c. broken nutmeats
Or use 1 c. candied (glace) fruit and 1/2 c. nutmeats

Beat together in a large bowl sugar, egg yolks, salt, cardamom and butter. Stir in milk; crumble in yeast and beat until yeast dissolves. Add about half the flour and beat well. Stir in remaining flour and other ingredients to make a soft dough.

Turn out on floured board and knead gently until dough is smooth and elastic. Place in a lightly greased bowl, cover with a damp cloth and let rise to double in size, about 2 hours. Punch down and let rise again to double, about 1 hour. Divide in thirds; shape each portion into a ball and place in a greased #2 1/2 can. Let rise to double in size, about 45 minutes to 1 hour. Bake in a moderate oven (350 degrees) 35-40 minutes. Remove from oven to cooling rack.

While still warm, brush tops with a thin glaze (1/2 cup sifted powdered sugar blended with about 1 tablespoon hot water and flavored with a few drops of vanilla). Sprinkle with bits of candied (glace) fruit. Makes 3 loaves bread.