2 pkgs. dry yeast
1 1/2 c. warm water (110 to 115 degrees)
2 tsp. sugar
4 1/2 c. flour
3/4 c. butter, soft
1 c. sugar
2 eggs
1 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. mace
1 c. chopped dates
1 c. raisins
1 c. chopped nuts

Sprinkle yeast on warm water, stir to dissolve. Add 2 teaspoons sugar and 1 1/2 cups flour, beat by hand or mixer at medium speed for 2 minutes. Cover and let rise in warm place until bubbly - 30 to 35 minutes. Meanwhile, cream butter and sugar until light. Sift remaining 3 cups flour with salt and spices. When yeast mixture is bubbly, add eggs to butter-sugar mixture and beat.

Combine with yeast mixture. Then fold in dry ingredients, a little at a time, beating with spoon. Beat until smooth. Stir in fruit and nuts. Pour into well greased and floured 10 inch tube pan. Cover and let rise in warm place until doubled (about 1 1/2 hours). Bake at 375 degrees about 50 minutes. Cool 5 minutes in pan - remove and cool on rack. Glaze while warm.

If cake starts to brown too much, tent over with foil during last part of baking.

GLAZE:

1 c. confectioners' sugar
Milk or cream to make smooth
Add 1/2 tsp. vanilla or lemon extract