Fruit Nut Stollen

4 to 4-1/2 cups all-purpose flour
1/4 cup sugar
3 teaspoons active dry yeast
1 teaspoon ground cardamom
1/2 teaspoon salt
1-1/4 cups milk
1/2 cup plus 3 tablespoons butter, softened, divided
1 egg
1/4 cup each raisins and dried cranberries
1/4 cup each chopped dried pineapple and apricots
1/4 cup each chopped pecans, almonds, Brazil nuts and walnuts
1/2 teaspoon lemon extract

Lemon Glaze:
1 cup confectioners' sugar
4-1/2 teaspoons lemon juice

In a large mixing bowl, combine 2 cups flour, sugar, yeast, cardamom and salt. In a small saucepan, heat milk and 1/2 cup butter to 120°-130°.

Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour. In a small bowl, combine the dried fruits, nuts and extract; set aside.

Punch dough down. Turn onto a lightly floured surface; knead fruit mixture into dough. Divide into thirds. Roll each portion into a 10-in. x 8-in. oval. Melt remaining butter; brush over dough.

Fold a long side over to within 1 in. of opposite side; press edges lightly to seal. Place on baking sheets coated with cooking spray. Cover and let rise until doubled, about 45 minutes.

Bake at 375° for 14-16 minutes or until golden brown. Remove to wire racks. Combine glaze ingredients; drizzle over loaves. Makes 3 loaves.