8 - 8 1/4 c. flour
2 pkgs. active dry yeast
2 tsp. ground cardamom
3 c. milk
1/2 c. butter
1/2 c. sugar
Powdered sugar icing
Candied cherry halves
2 tsp. salt
1/2 c. raisins
1/2 c. currants
1/2 c. candied citron
1/2 c. chopped candied red cherries
1/2 c. green cherries

In large mixing bowl combine 3 1/2 cups of the flour, the yeast and the cardamom. In pan heat together milk, butter, sugar and salt until warm, stirring constantly until butter almost melts. Add to flour mix. Beat at low speed of electric mixer for 1/2 minute scraping sides constantly. Beat 3 minutes at high speed.

By hand, stir in raisins, currants, candied citron, cherries and enough of remaining flour to make a moderately stiff dough. Turn out onto lightly floured surface and knead until smooth and elastic, about 8-10 minutes. Shape into ball.

Place dough in greased bowl turning once to grease surface. Cover. Let rise in warm place until it is double (1 hour). Punch dough down. Let rest 10 minutes. Turn out onto lightly floured surface.

Divide dough into 3 portions. Shape each into a round loaf. Place in greased 8 inch round baking pan. Cover; let rise until double (45 minutes). Bake in 375 degree oven for 30 minutes. Cover with foil. Bake 10 minutes more. Remove from pans; cool.

Using pastry tube fitting with plain tip, pipe powdered sugar icing in diamond shaped lattice top each loaf. Garnish with candied cherry halves.

POWDERED SUGAR ICING:

In small bowl combine 2 cups powdered sugar and enough milk to make of piping consistency. Stir until smooth.