A 9 inch round layer cake pan will be needed. Rinse, cut into halves, remove any seed and force through the medium blade of a food chopper, 1/2 small orange; set aside.

Bring to boiling 1 cup water. Add and again bring to boiling 3/4 cup (about 4 oz.) golden raisins. Pour off water and drain raisins on absorbent paper; set aside.

Scald 1 cup of milk. Meanwhile, soften one package active dry yeast in 1/2 cup water. Let stand 5 to 10 minutes. Meanwhile, put into a large bowl:

1/2 c. butter
1/2 c. sugar
1 tsp. salt

Immediately pour scalded milk over ingredients in bowl. When lukewarm, blend in, beating until smooth, a mixture of 1 cup sifted flour and 1 teaspoon of cardamom. Stir softened yeast and add, mixing well.

Measure 3 to 3 1/2 cups sifted flour. Add about 1/2 the flour to the yeast mixture and beat until very smooth. Then beat in the ground orange, raisins and enough remaining flour to make a soft dough. Turn dough onto lightly floured surface and let rest 5 to 10 minutes. Knead. Form into a large ball and place in greased, deep bowl. Turn dough to bring greased surface up. Cover with wax paper and towel and let stand in warm place (80 degrees) until doubled.

Punch down with fist; pull edges into center and turn completely over in bowl. Cover and let rise again until nearly doubled. Punch down and turn onto lightly floured surface

Shape the dough into a small round, place in pan and flatten slightly. Cover and let rise about 45 minutes or doubled. Bake at 350 degrees for 45 minutes. Remove and brush with egg white, slightly beaten. Return to oven and bake 10 to 15 minutes. Remove from pan; cool on rack. Makes one loaf.