|Cake compressed yeast||1|
|Lukewarm water||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs), scalded|
|Sugar||1⁄4 Cup (4 tbs)|
|Ground cardamom||1⁄4 Teaspoon|
|Sifted all purpose flour||5 Cup (80 tbs)|
|Seedless raisins||1 Cup (16 tbs)|
|Currants||1⁄2 Cup (8 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 yeast in water.
Melt butter in milk; add sugar, salt, and cardamom; cool to lukewarm.
Stir in 2 cups of the flour.
Add egg; beat well.
Stir in yeast, fruits, peels, nuts.
Add enough remaining flour to make soft dough.
Turn out on lightly floured surface.
Cover; let rise 10 minutes.
Then, knead 5 to 8 minutes.
Place in lightly greased bowl, turning once to grease surface.
Cover; let rise till double, 1 1/2 hours.
Punch down; turn out on lightly floured surface; divide in 3 equal parts.
Cover; let rest 10 minutes.
Roll each part into a 12x7 inch rectangle.
Without stretching, fold long side over to within 1 inch of opposite side; seal.
Place on greased baking sheets.
Cover; let rise till almost double, 30 to 45 minutes.
Bake at 375Â° for 20 to 25 minutes, or till golden brown.
While warm, brush with Glaze: Mix 2 cups sifted confectioner's sugar, 1/4 CUP hot water, 1 teaspoon butter.
Makes 3 loaves.