Festive Julekage

• 1 ((1/4-ounce) package active dry yeast
• 1/4 cup warm water (105 to 115F.)
• 3 1/4 to 3 3/4 cups all-purpose flour
• 3/4 cup milk
• 2/3 cup chopped mixed candied fruit
• 1/2 cup golden raisins
• 1/3 cup slivered almonds
• 1/4 cup sugar
• 1/4 cup Land O Lakes Butter, softened
• 1 Land O Lakes All-Natural Egg
• 1/2 teaspoon salt
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon freshly grated lemon zest
• 1 cup powdered sugar
• 1 to 2 tablespoons milk
• Candied cherries, if desired

1. Dissolve yeast in warm water in bowl.
2. Add 2 cups flour, milk, candied fruit, raisins, almonds, sugar, 1/4 cup butter, egg, salt, cardamom and lemon zest.
3. Beat at medium speed, scraping bowl often, until smooth.
4. Stir in enough remaining flour to make dough easy to handle.
5. Turn dough onto lightly floured surface; knead 5 minutes or until smooth and elastic.
6. Place into greased bowl; turn greased-side up.
7. Cover; let rise in warm place 1 1/2 hours or until double in size.
8. (Dough is ready if indentation remains when touched.)
9. Punch down dough; shape into round loaf.
10. Place into greased 9-inch round cake pan.
11. Brush top of dough with melted butter.
12. Cover; let rise 1 hour or until double in size.
13. Heat oven to 350F.
14. Bake 35-45 minutes or until golden brown.
15. Remove from pan immediately.
16. Cool completely.
17. Stir together powdered sugar and enough milk for desired glazing consistency in bowl.
18. Spread over bread.
19. Garnish with candied cherries, if desired..

active dry yeast, warm water, flour, milk, mixed candied fruit, golden raisins, almonds, sugar, butter, egg, salt, ground cardamom, freshly grated lemon zest, powdered sugar, milk, candied cherries

Taken from www.landolakes.com/recipe/2164/festive-julekage (may not work)