|Milk||3⁄4 Cup (12 tbs)|
|Unsalted butter||4 Tablespoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Flour||3 1⁄4 Cup (52 tbs)|
|Active dry yeast||1⁄2 Tablespoon|
|Golden raisins||1⁄3 Cup (5.33 tbs)|
|Chopped candied lemon peel||1⁄4 Cup (4 tbs)|
|Slivered almonds||1⁄4 Cup (4 tbs)|
|Confectioners icing||1 Tablespoon|
1 Heat milk, butter, sugar, and salt to hot (120°-130°F). Combine 1 1/2 cups flour, yeast, and cardamom in mixing bowl.
2 Add milk mixture to dry ingredients. Mix thoroughly.
3 Add egg and enough remaining flour to make a soft dough. On lightly floured surface, knead in raisins, lemon peel, and almonds.
4 Knead until smooth€”about 10 minutes. Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€” about 1 1/2 hours.
5 Punch down dough. Shape and place in a 9 x 5-inch loaf pan or two 1-pound coffee cans.
6 Cover; let rise until double€”about 1 hour.
7 Bake in a preheated 375°F oven about 45€”55 minutes or until done. Cool on wire rack.
8 If desired, frost with Confectioners' Icing.