1 to 2tablespoonshot milk(use more or less to achieve desired consistency)
Instructions
In a stand bowl, combine 1 1/2 cups flour, yeast, sugar and salt; mix well. In saucepan or microwave-safe dish, heat milk, water and shortening until warm (120-130°F; shortening does not need to melt). Add to flour mixture. Using a paddle attachment, blend at low speed until moistened; beat 3 minutes at medium speed. Gradually stir in candied fruits, nuts and remaining flour to make a stiff batter. (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk.)
Cover; let rise in warm place until light and doubled in size, about 30 minutes.
Stir down batter. Spoon into one greased 9x5-inch bread pan or four well-greased 20-ounce cans. Cover; let rise in a warm place until double, a out 30 minutes.
Preheat oven to 375°F.
Bake for 30 to 35 minutes until golden brown. Remove from pan or cans; cool on wire rack.
To make the glaze: stir together the sifted powdered sugar, butter and milk. Add more/less milk to achieve desired consistency.
Drizzle with glaze and garnish with additional fruit and nuts, if desired.