Directions:

Bread Machine Method

Have milk at 80 F. and all other ingredients at room temperature.

Place first 8 ingredients in pan in the order listed.

Select Dough cycle or Sweet/ Fruit and Nut cycle and medium/normal crust. Do not use the delay timer.

Add fruit and nuts at the signal or 5 minutes before the end of the second knead cycle.

Traditional Method

Combine yeast, 1 cup flour, sugar and salt.

Combine milk and butter; heat to 120 to 130 F. (Butter does not need to melt.)

Combine dry mixture and warmed liquids in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add eggs; beat 1 minute.

By hand, stir in enough remaining flour to make a soft dough. Knead on floured surface about 3 minutes; add fruit and nuts and continue kneading until they are evenly distributed and dough is smooth and elastic, about 5 minutes.

Use additional flour if necessary.

Rising, Shaping and Baking

Place dough in lightly oiled bowl; turn to grease top.

Cover; let rise until dough does not spring back after pressing fingers about 1/4 inch into dough. Turn dough onto lightly floured surface.

Roll or pat into a 10-inch circle. Poke a hole in center of circle.

Press dough into greased Bundtš or tube pan. Cover; let rise until indentation remains after lightly touching.

Bake in preheated 350 F. oven 40 to 45 minutes. Let sit 10 minutes in pan.

Invert onto rack; remove pan; cool.

If desired, drizzle with Powdered Sugar Frosting (see below) and garnish with additional candied fruit and nuts.

Powdered Sugar Frosting

• 1 cup powdered sugar
• 2 tablespoons water
• 1/2 teaspoon almond extract