|Active dry yeast/1 cake compressed yeast||1 Tablespoon (1 Package)|
|Water||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs), scalded|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Ground cardamom||1⁄4 Teaspoon|
|Sifted all purpose flour||4 1⁄2 Cup (72 tbs)|
|Seedless raisins||1 Cup (16 tbs)|
|Currants||1⁄4 Cup (4 tbs)|
|Chopped mixed candied fruits||1⁄4 Cup (4 tbs)|
|Grated orange peel||2 Tablespoon|
|Grated lemon peel||1 Tablespoon|
|Chopped blanched almonds||1⁄4 Cup (4 tbs)|
Soften active dry yeast in warm water (110°) or compressed yeast in lukewarm water (85°).
Combine milk, butter, sugar, salt, and cardamom; cool to lukewarm.
Stir in 2 cups of the flour; beat well.
Add the softened yeast and egg; beat well.
Stir in fruits, peels, and nuts.
Add enough of the remaining flour to make soft dough.
Turn out on a lightly floured surface.
Knead till smooth and elastic (about 8 to 10 minutes).
Place in a greased bowl, turning once to grease surface of dough.
Cover and let rise in a warm place till 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 till almost double (about 1 hour).
Bake in a moderate oven (375°) for 15 to 20 minutes or till golden brown.
While warm, brush with Glaze.