1. In large bowl combine 1 1/2 cups flour, sugar, undissolved yeast, orange peel, lemon peel, cardamom and salt. 2. Heat milk, water, and butter until very warm (120º to 130ºF). 3. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. 4. Add eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. 5. Stir in enough additional flour to make soft dough. 6. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. 7. Place in greased bowl, turning to grease top. 8. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. 9. (For Rapid Rise Yeast, cover kneaded dough; let rest on floured surface 10 minutes. Proceed with recipe). 10. Punch dough down; turn out onto lightly floured surface. 11. Knead in dates and almonds. 12. Divide dough in half; shape into 2 balls. 13. Place in 2 greased 8-inch round cake pans. 14. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. 15. Bake at 350ºF for 35 to 40 minutes, or until done. 16. Remove from pans; cool on wire racks. 17. Top with confectioners' sugar frosting, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
