In large bowl, combine 1-1/2 cups flour, sugar, undissolved yeast, orange peel, cardamom, mace and salt. Heat milk, water and butter until very warm (120 to 130 degrees F). Gradually, add to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.

Punch dough down; turn out onto lightly floured surface. Knead in fruits and almonds. Divide dough in half; shape into two 5 x 5-inch square loaves. Place loaves on large greased baking sheet. Cut four 18 x 2-inch strips of foil. Fold in half lengthwise. Grease one side of each strip. Mark loaves for tying ribbon after baking by crossing two strips on top of each loaf, greased side down, making a "+" shape. Tuck ends of strips under loaves. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.

Brush egg white on loaves. Bake at 350 degrees F for 40 to 45 minutes or until done. Remove from sheet; discard foil and let cool on wire rack. When cool. Tie loaves with 1-inch wide ribbon. Making bow at top.

*Candied fruits or other dried fruits can be substituted.

Photo and Recipe Courtesy of Fleischmann's Yeast.