Scandinavian Christmas Fruit Bread

1 pkg. active dry yeast
1/4 C. warm water (105�F to 115�F)
3/4 C. lukewarm milk (scalded, then cooled)
1/4 C. sugar
1/2 tsp. salt
1/2 tsp. ground cardamom
1 egg
1/4 C. shortening
1/2 C. raisins
1/3 C. cut-up citron or mixed candied fruit
3 1/4 to 3 1/2 C. 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�F. Bake until loaf is golden brown, 35 to 45 minutes. Brush with butter. Spread with Glaze. Cool on wire rack.

Glaze

1 C. confectioners' sugar
1 to 2 T. water

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