1 (3/4 oz.) cake fresh yeast or 1 env. dry
1 c. warm milk
1/4 c. sugar
1/2 c. (1/4 lb.) butter, melted
2 tsp. salt
1/2 tsp. ground cardamom
4 tbsp. very finely ground blanched almonds
2 eggs, beaten
3 1/2 c. all purpose flour

FILLING:

2 tbsp. butter
1/3 c. apricot preserves
1/2 c. sliced blanched almonds
1/4 c. diced candied orange peel
1/4 c. glaze cherry halves
1/4 c. yellow raisins, plumped in hot sherry or liquor
1/4 c. quartered pitted prunes

Dissolve yeast in warm milk (105 or if fresh, about 120 degrees if dried) in bowl. Add sugar, butter, salt, cardamom and almonds; combine.

Set aside 2 tablespoons of eggg. Add remainder of eg to bowl along with 2 cups flour; beat smooth. Add remaining flour gradually, beating until a soft pliable dough is formed.

Beat until smooth and not sticky, sprinkle with a little flour, cover and let rise in warm place until doubled in volume, about 1 1/2 hours or cover and refrigerate to let rise overnight. Punch down dough, turn onto lightly floured board and knead until smooth.

Roll out dough into a rectangular strip about 10"x18". Spread with melted butter, then with apricot preserves; sprinkle nuts and fruits on dough to within 1" of long edge. Roll lengthwise, place roll seam down on a greased cookie sheet (about 12"x18"), setting at an angle to accommodate length and tucking ends under.

With sharp scissors, make incisions about 1" apart, almost but not through bottom. Pull slices alternately left and right then pinch the top outside of each slice to a point. Let stand in a warm place to rise, about 1/2 hour. Brush top with reserved beaten egg.

Bake in preheated 350 degree oven until golden, about 25 minutes.

1 long loaf. Cool, wrap in transparent wrap.

RING CAKE: To form ring roll as above but 20" long, place on cookie sheet in a circle, overlap ends, pinch closed. Cut slits as for long bread.

P.S. I use whole walnuts in the filling.

STOLLEN: Prepare dough as above except after initial rising, beat in almonds, orange peel, cherries and raisins (omit prunes and preserves).

Roll into a 12" circle. Fold almost in half; press edges together. Place on greased cookie sheet. Brush top with melted butter. Let rise 1/2 hour in warm place. Brush with reserved egg.

Bake at 350 degrees for 30 minutes. Cool. Frost with confectioners' sugar moistened with water.