• Combine water, yeast, and ¼ c. sugar into the mixer.  Gently mix and let sit for 20 minutes to allow the yeast to activate and rise. 
  
• While yeast is rising; combine ½ c. sugar, eggs, salt, and vegetable oil together in a small bowl.  Add to yeast mix once the 20 min is up.  Add in the cinnamon and cardamom, mix on low for 30 seconds. 
  
• Add 3 c. of flour, mix well.  Add in the candied fruit and mix until combined. Add 3 more c. flour mix well.  You may need more or less flour depending on how humid your kitchen is at the time.  Add flour until the dough sticks to itself, pulls away from the bowl and is pliable in your hands.  Take dough mixture out of mixing bowl and kneed 5 times. Or you can use a kneading paddle if your electric mixer comes with one.
  
• Place in a large bowl that has been greased and set in the preheated oven at 200° F for an hr.  Once the dough is in the oven, turn off the oven and do not open door until the hour is up.  The heat from the preheated oven should be sufficient enough to cause the dough to double in size.  If the oven is left on while rising is completing, it will begin to cook the dough.
  
• Using a food scale, divide the dough into 3 equal balls. Place one in a greased bread pan. Cover with greased foil and place in a preheated 200°F oven.  Once in oven turn it off.  Let bread rise for an hr.  Cook at 375 degrees F for 15 minutes or until the top of the loaf is a nice golden brown.
  
• When finished baking, let cool completely then ice the tops of the loaves. Serve immediately, or store in an airtight container for up to a week.
  

Icing

• Combine the extract and powdered sugar in a bowl. Then add in the water 1 tbsp at a time. Mix between water additions until the icing is a thick, but spreadable consistency. You don’t want it too runny, that is why you may only need a couple of tablespoons of water, or if you like your icing thinner, then add more water.