Ingredients
3/4 cup butter, softened3/4 cup sugar4 large eggs, room temperature5-1/2 to 6 cups all-purpose flour2 packages (1/4 ounce each) quick-rise yeast1-1/2 teaspoons ground cardamom1 teaspoon salt3/4 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1-1/2 cups 2% milk1 cup diced dried fruit1/2 cup raisins1/2 cup golden raisinsFROSTING:2 tablespoons butter, softened2 tablespoons shortening2 cups confectioners’ sugar1/2 teaspoon vanilla extract2 to 3 tablespoons 2% milk
Preparation
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add 4 cups flour, yeast, cardamom, salt, cinnamon and nutmeg. Heat milk to 120°-130°; add to creamed mixture and beat until moistened. Stir in enough remaining flour to form a firm dough. Turn onto a heavily floured surface. Sprinkle with fruit and raisins; knead until smooth and elastic, 6-8 minutes. Cover and let rise in a warm place until doubled, about 40 minutes.
Punch dough down. Turn onto a lightly floured surface; divide into 8 portions. Shape into loaves. Place in 8 greased 5x3x2-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.
For frosting, in a small bowl, cream butter and shortening. Gradually beat in confectioners’ sugar, vanilla and enough milk to reach desired spreading consistency. Frost loaves.
