half tsp salt
3 eggs
half cut nuts
one-fourth tsp ground cardamom
half cut butter or margarine
half tsp lemon juice
2 pkgs dry yeast
half cup golden raisins
milk
confectionary sugar (for icing)
1 tsp vanilla
In a 1 qt saucepan over low heat, heat 1 cup milk, butter and vanilla until very warm (120-130 degrees).
With a mixer at slow speed, gradually pour liquid into dry ingredients, beat until just mixed. Increase speed to medium and beat 2 minutes. Beat in eggs and 1 cup flour, or enough to make a thick batter. Continue beating 2 minutes. Stir in enough flour to make a soft dough (about 3 cups).
Turn the batter into a well floured board and knead for 5 minutes. Add raisins and nuts, and knead until smooth and elastic (about 5 minutes), adding flour as needed. Shape into a ball and place in greased bowl, turning over so the top is greased as well. Let rise (80-85 degrees) until doubled - about 1.5 hours.
Grease a 2 lb. coffee can. Punch down the dough by pushing the center of the dough with your fist. Then push the edge of the dough into the center. Shape the dough to fit the can and place it in the can - smooth side up. Cut a 16 inch length of 12" wide tin foil, fold length-wise into 4 llayers. Butter one side of the foil lightly.
With buttered side against the OUTSIDE of the can, wrap the foil around the can (top) to form a collar, extending 2 inches above the rim. Let rise one hour.
Pre-heat oven to 350 degrees. Brush top of loaf lightly with milk. Bake 1 hour, 15 minutes (1.25 hours) or until the loaf sounds hollow when tapped.
Remove from can immediately!!
ICING: In a small bowl with mixer at low speed, beat until smooth a half cup confectioners sugar, 2 tbls milk and a half tsp lemon juice. Spread over the top of the bread.
ENJOY!!!!!!!