1 package active dry yeast
1/4 cup warm water (105 to 115 degrees F)
3/4 cup lukewarm milk (scalded, then cooled)
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1 egg
1/4 cup shortening
1/2 cup raisins
1/3 cup cut-up citron or mixed candied fruit
3 1/4 to 3 1/2 cups all-purpose flour
Butter or margarine, softened
Glaze

Dissolve yeast in warm water in large mixer bowl. Add milk, sugar, salt, cardamom, egg, shortening, raisins, citron and 2 cups of the flour. Beat on low speed, scraping bowl constantly, 30 seconds.

Beat on medium speed, scraping bowl occasionally, 2 minutes.

Stir in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.

Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, 1 to 1 1/2 hours. Dough is ready if indentation remains when touched.

Punch dough down; shape into round loaf. Place in greased 9-inch round layer pan. Brush top lightly with butter; let rise until double, about 45 minutes.

Preheat oven to 350 degrees F. Bake until loaf is golden brown, 35 to 45 minutes. Brush with butter. Spread with Glaze. Cool on wire rack.

Glaze
1 cup confectioners' sugar
1 to 2 tablespoons water

Mix confectioners' sugar and water until smooth and of desired consistency.