---------- Recipe via Meal-Master (tm) v8.05
       Title: JULEKAKE
  Categories: Cakes
       Yield: 2 Julekakes
 ---------------------------BH&G HERITAGE COOKBOOK---------------------------
   In large mixing bowl combien 2 1/2 cups all-purpose flour, 2 packages
   active dry yeast, and 3/4 teaspoon ground cardamom. In saucepan heat 1 1/4
   cups milk, 1/2 cup butter or margarine, 1/2 cup sugar, and 1 teaspoon salt
   just till warm (115-120); stir constantly. Add to dry mixture in mixing
   bowl; add 1 egg. Beat at low speed of electric mixer for 1/2 minute,
   scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand,
   stir in 1 cup mixed candied fruits and 1 cup light raisins. Stir in enough
   of 2 to 2 1/2 cups all-purpose flour to make a soft dough. Turn out on
   lightly floured surface, knead till smooth (8 to 10 minutes). Place in
   greased bowl; turn once. Cover; let rise till double (1 1/4 to 1 1/2
   hours). Punch down; divide in half. Cover and let rest 10 minutes. Shape
   into 2 loaves. Place in two 9x5x3-inch loaf pans. Cover; let rise till
   double (about 45 minutes). Combine 1 beaten egg yolk and 2 tablespoons
   water; brush over loaves. Bake at 350 for 35 to 40 minutes. Remove from
   pans. Cool. Drizzle with Confectioners' Icing. Trim with almonds and
   candied cherries.