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1
PREHEAT OVEN TO 350F (180C).
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2
Combine the citron, angelica and raisins in a small bowl, pour boiling water over to cover, then stir and let stand.
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3
Melt the butter and let cool to lukewarm.
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4
Sprinkle the yeast over the milk in a large bowl, stir, and let stand a few minutes to dissolve.
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5
Add the salt, eggs, butter, granulated sugar, mace and cardamom, and mix well.
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6
Add 2 cups of the flour and beat vigorously until smooth.
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7
Add 3 more cups flour, 1 cup at a time, beating well after each.
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8
After adding the last cup, beat until the dough holds together in a shaggy ball.
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9
Turn out onto a lightly floured surface and knead for a minute or 2, sprinkling on more flour if necessary to keep it from being too sticky.
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10
Let rest for 10 minutes.
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11
Drain the fruits and raisins in a strainer and press firmly to remove excess water.
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12
Sprinkle the fruit and nuts over the dough, and resume kneading until the dough is smooth and elastic.
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13
Add a little more flour as necessary to keep it from being too sticky.
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14
Place in a greased bowl, and turn the dough about to coat all surfaces.
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15
Cover and let rise until double in bulk.
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16
(This dough is especially rich, and the first rise might take as long as 3 hours, depending on the temperature of your kitchen. )
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17
Punch the dough down and divide in half.
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18
Shape and pat each piece into an oval about 10 inches long and 4 1/2 inches at the widest part.
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19
Fold almost in half the long way, bringing the upper edge only about 23 of the way over, so the bottom edge extends beyond the top.
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20
Place the loaves on a greased baking sheet, leaving several inches between them.
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21
Cover lightly and let rise for 45 minutes.
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22
Bake in a preheated 350F (180C) oven for about 40-to-45 minutes, until nicely browned.
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23
Remove from the oven and dust with the confectioners' sugar sprinkled through a sieve, then transfer to racks to cool.
