Julekage

• 2 packages (1/4 ounce each) active dry yeast
• 1/2 cup plus 1 teaspoon sugar, divided
• 1/2 cup warm water (110u0b0 to 115u0b0)
• 3/4 cup warm milk (110u0b0 to 115u0b0)
• 1/2 cup butter, softened
• 1 egg
• 1 teaspoon salt
• 1/2 teaspoon ground cardamom
• 5 to 5-1/2 cups all-purpose flour
• 1-1/2 cups chopped mixed candied fruit
• 1/2 cup golden raisins
• 1 cup confectioners' sugar
• 2 tablespoons butter, melted
• 1 tablespoon milk
• Red and green candied cherries

1. In a bowl, dissolve yeast and 1 teaspoon sugar in water; let stand for 5 minutes. Add milk, butter, egg, salt, cardamom, 2-1/4 cups flour and remaining sugar. Beat until smooth. Stir in fruit, raisins and enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3. Punch dough down; shape into two loaves; place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 350u0b0 for 35-40 minutes or until golden brown. Remove from pans and cool on wire racks.
4. For frosting, combine sugar, butter and milk until smooth; spread over loaves. Decorate with cherries.

active dry yeast, sugar, warm water, warm milk, butter, egg, salt, ground cardamom, flour, mixed candied fruit, golden raisins, sugar, butter, milk, red

Taken from www.tasteofhome.com/recipes/julekage/ (may not work)