Sugarplum Spice Bread

Name: Sugarplum Spice Bread
Ingredients: 3/4 cup butter, softened; 3/4 cup sugar; 4 large eggs; 5-1/2 to 6 cups all-purpose flour; 2 packages (1/4 ounce each) quick-rise yeast; 1-1/2 teaspoons ground cardamom; 1 teaspoon salt; 3/4 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1-1/2 cups milk; 1 cup diced dried fruit; 1/2 cup raisins; 1/2 cup golden raisins; 2 tablespoons butter, softened; 2 tablespoons shortening; 2 cups confectioners' sugar; 1/2 teaspoon vanilla extract; 2 to 3 tablespoons milk

18 ingredients

3 steps

Ingredients

3/4 cup butter, softened
3/4 cup sugar
4 large eggs
5-1/2 to 6 cups all-purpose flour
2 packages (1/4 ounce each) quick-rise yeast
1-1/2 teaspoons ground cardamom
1 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1-1/2 cups milk
1 cup diced dried fruit
1/2 cup raisins
1/2 cup golden raisins
2 tablespoons butter, softened
2 tablespoons shortening
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
2 to 3 tablespoons milk

Directions

1

In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add 4 cups flour, yeast, cardamom, salt, cinnamon and nutmeg. Heat milk to 120°-130°; add to creamed mixture and beat until moistened. Stir in enough remaining flour to form a firm dough. Turn onto a heavily floured surface. Sprinkle with fruit and raisins; knead until smooth and elastic, about 6-8 minutes. Cover and let rise in a warm place until doubled, about 40 minutes.
2

Punch dough down. Turn onto a lightly floured surface; divided into eight portions. Shape into loaves. Place in eight greased 5x3x2-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.
3

For frosting, in a small bowl, cream butter and shortening. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired spreading consistency. Frost loaves.