1 cup milk
1/2 cup sugar
1 teaspoon salt
1/2 cup (1 stick) butter
1/4 cup warm water
1 package or cake Fleischmann's Yeast, active dry or compressed
1/2 teaspoon ground cardamom
4 1/4 cups sifted flour (about)
3/4 cup seedless golden raisins
3/4 cup candied mixed fruit
1 egg white, beaten

Scald milk; stir in sugar, salt and butter; cool to lukewarm. Measure warm water into large bowl. Sprinkle or crumble in yeast; stir until dissolved. Stir in lukewarm milk mixture, cardamom and 2 cups of flour. Beat until smooth. Add raisins and candied fruit; blend well. Add enough additional flour to make a soft dough.

Turn onto a lightly floured board and knead until smooth and elastic, about 10 minutes. Place in greased bowl, turning to grease all sides. Cover. Let rise in warm place, free from draft, until doubled in bulk (about 1 1/2 hours). Punch down; let rise again until doubled in bulk (about 1 hour).

Shape dough into a round ball and place in a greased 9-inch layer cake pan. Flatten top. Cover. Let rise in warm place, free from draft, until doubled in bulk (about 45 minutes). Bake in moderate oven (350°F.) for 1 hour. Remove from pan and brush with beaten egg white.

Makes 1 loaf.

Submitted by: Belle