Julekage (Danish Christmas Fruit Loaf)

Ingredients

• 0.3 teaspoon almond extract 
• 0.3 cup almonds chopped
• 2 tablespoons candied citron chopped
• 2 tablespoons candied orange peel chopped
• 2.3 teaspoons yeast dry
• 1 large eggs 
• 2 large eggs lightly beaten
• 1 tablespoon milk fat-free
• 4.3 cups flour all-purpose divided
• 1 tablespoon granulated sugar 
• 3 tablespoons granulated sugar divided
• 0.5 teaspoon ground cardamom 
• 2 tablespoons candied lemon peel chopped
• 1 teaspoon lemon rind grated
• 0.3 cup nonfat milk dry
• 0.5 cup powdered sugar 
• 0.3 cup raisins 
• 0.1 teaspoon salt 
• 1 teaspoon salt 
• 6 tablespoons stick margarine softened
• 1 teaspoon vanilla extract 
• 0.5 cup warm water (100° to 110°)
• 2 teaspoons water 

Equipment

• bowl
• frying pan
• oven
• knife
• wire rack
• loaf pan
• measuring cup

Directions

1. To prepare dough, lightly spoon flour into dry measuring cups, and level with a knife.
2. Combine 4 cups flour, 2 tablespoons granulated sugar, almonds, and the next 8 ingredients (almonds through cardamom) in a bowl.
3. Dissolve 1 tablespoon of granulated sugar and yeast in warm water in a large bowl; let stand 5 minutes. Stir in butter, vanilla, and 2 beaten eggs until well-blended. Gradually add flour mixture; stir to combine. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour and 45 minutes. Dough will not double in size.(Press two fingers into dough. If indentation remains, the dough has risen enough.)
5. Punch dough down; let rest 5 minutes.
6. Roll into an 11 x 9-inch rectangle on a lightly floured surface.
7. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal.
8. Place, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray. Cover and let rise 1 hour and 30 minutes.
9. Preheat oven to 37
10. Uncover the dough.
11. Combine fat-free milk, 1/8 teaspoon salt, and 1 egg; brush lightly over loaf.
12. Sprinkle with turbinado sugar.
13. Bake at 375 for 45 minutes or until loaf sounds hollow when tapped.
14. Remove from pan; cool on a wire rack.
15. To prepare glaze, combine the powdered sugar, water, and almond extract in a small bowl.
16. Drizzle over loaf.