6 1/2 cups all purpose flour
1/2 cup sugar
1 teaspoon salt
1 teaspoon cardamom
1/2 teaspoon cinnamon
2 packs active dry yeast
1 cup milk
1/2 cup water
2/3 cup butter
3 ea eggs
1/2 cup candied green cherries,havld
1/2 cup candied red cherries, halved
1/2 cup raisins
1 1/2 cups powdered sugar
1/4 teaspoon almond extract
2 tablespoons milk
In a large bowl, combine 2 cups flour, sugar salt cardamom, cinnamon and yeast; blend well. In small saucepan, heat 12 cup milk, water and butter until very warm (120o to 130o). Add warm liquid and eggs to flour mixture. Blend at low speed until moistened; beat three minutes at medium speed. By hanbd, stir in an additional 3 to 3-1/2 cups flour, cherries and raisins to make a soft dough.
On a floured surface, knead in 1/2 to 1 cup flour until smooth and elastic, about 8 minutes. Place dough in a greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in a warm place until light and doubled in size, about 55 to 60 minutes.
Grease 2 large cookie sheets. Punch down dough several times to remove all air bubbles. Divide dough into 3 equal parts; shape into round balls. Place on greased cookie sheets; flatten slightly. Cover; let rise in a warm place until light and doubled in size, about 45 minutes.
Bake 30 to 35 minutes, until golden brown, in a 350o oven. Immediately remove from cookie sheets, cool on wire racks. In small bowl powdered sugar, almond extract and enough milk for desired consistency. Drizzle over cooled loaves and garnish as desired.
Yield: 1 large loaf
Source: Pillsbury's The Complete Book of Baking