1 package (1/4 ounce) active dry yeast
1/2 cup warm milk (110-115 degrees)
1/4 cup warm water (110-115 degrees)
3-4 1/4 cups all-purpose flour
2 eggs
1/4 cup butter or margarine, softened
3 tablespoon sugar
1 1/2 teaspoons salt
1 teaspoon grated lemon peel
11/2 teaspoon ground cardamom

FILLING:

1/4 cup butter or margarine, softened
1/4 cup all-purpose flour
2 tablespoons sugar
1 teaspoon almond extract
1/2 teaspoon grated lemon peel
2/3 cup finely chopped blanched almonds
1/2 cup chopped red and green candied cherries

GLAZE:

2/3 cup confectioners’ sugar
2 teaspoons lemon juice
1 teaspoon water

In a large mixing bowl, dissolve yeast in milk and water. Add 2 cups flour, eggs, butter, sugar, salt, lemon peel and cardamom; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours. In a small mixing bowl, beat butter, flour, sugar, extract and lemon peel Stir in almonds and cherries. Refrigerate until needed. Punch dough down. Roll into a 30-in. x 9-in. rectangle. Crumble filling over dough. Starting with the 30-in. edge, roll up and seal edge. Place, seam side down, on a greased baking sheet. With a sharp knife, cut roll in half lengthwise; carefully turn cut sides up. Loosely twist strips around each other, keeping cut sides up. shape into a ring and pinch ends together. Cover and let rise 1 hour. Bake at 350 degrees for 35-40 minutes or until browned. Cool 15 minutes. Combine glaze ingredients; drizzle over warm coffee cake. Cool completely. Yield: 1 coffee cake.