1 pkg. active dry yeast or 1 cake compressed yeast
1/4 c. water
1 c. milk, scalded
1/2 c. butter
1/4 c. sugar
1 tsp. salt
1/4 tsp. ground cardamom
4 to 4 1/2 c. sifted all-purpose flour
1 slightly beaten egg
1 c. seedless raisins
1/4 c. currants
1/4 c. chopped mixed candied fruits
2 tbsp. grated orange peel
1 tbsp. grated lemon peel
1/4 c. chopped blanched almonds
Glaze

Soften active dry yeast in warm water. Combine milk, butter, sugar, salt and cardamom; cool to lukewarm. Stir in 2 cups of the flour; beat well. Stir in fruits, peels and nuts. Add enough of the remaining flour to make a soft dough. Turn out on a lightly floured surface. Knead until smooth and elastic (about 8-10 minutes). Place in a greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double (about 1 3/4 hours). Punch down; turn out on a lightly floured surface. Divide in 3 equal parts. Cover; let rest 10 minutes.

Roll each of the 3 parts to a 10x6 inch rectangle. Without stretching, fold the long side over to within 1 inch of the opposite side; seal edge. Place on greased baking sheets. Cover and let rise in a warm place until almost double (about 1 hour). Bake in a 375 degree oven for 15 to 20 minutes or until golden brown. While warm, brush with glaze. Makes 3 loaves.