I usually put this in three, small loaf pans so that I can give them as gifts.


  • 41/2 to 5 cups unbleached flour
  • 2 packages active dry yeast
  • 3/4 tsp. ground cardamom
  • 1 1/4 cups whole milk
  • 1/2 cup butter
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 egg
  • 1 cup mixed candied fruit
  • 1 cup golden raisins


In large mixer bowl, combine 2 1/2 cups of the flour with the yeast and cardamom. In saucepan, heat together milk, butter, sugar, and salt just till warm, stirring occasionally to melt butter. Add to dry mixture in mixer bowl; add egg. Beat at low seed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in fruits, raisins, and enough remaining flour to make a soft dough. Turn out on lightly floured surface; knead till smooth, 8 to 10 minutes. Place in greased bowl, turning once to grease surface. Cover; let rise till double, 1 1/4 to 1/1/2 hours. Punch down; divide dough in half. Cover and let rest 10 minutes. Shape in 2 loaves. Place in 9x5x3 inch loaf pans. (I run a strip of greased, waxed paper along the bottom of the pan so that the bread will come out easier.) Cover; let rise till double, about 45 minutes. Combine one slightly beaten egg yolk, and 2 tablespoons water; brush over loaves. Bake in 350 degree oven for about 40 minutes (until loaves are golden and bottom sounds hollow). Remove from pans; cool. Drizzle with thin confectioners' sugar icing and garnish with sliced almonds and red adn green cherries, if desired. Makes 2 loaves.

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Submitted 6/13/05.
Source: Ladies Magazine
Submitted By: Gretchen Gerber
Jule Kaga