In a stand mixer bowl, add 1 cup flour, yeast, sugar and salt; mix well. In a saucepan or microwave-safe dish, heat evaporated milk, water and butter to 120-130ºF (butter does not need to melt). Add to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds. Beat 2 to 3 minutes on medium speed. Add egg; beat 1 minute.
Switch to dough hook attachment. On low speed, gradually add enough remaining flour to make firm dough. On medium speed, knead until smooth and elastic, about 5 to 7 minutes. (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
Combine cardamom, candied fruit and raisins in a small bowl; set aside.
Punch down to remove air bubbles. Turn dough onto lightly floured surface; press flat. Spread candied fruit and raisins across dough. Fold dough; knead fruits evenly throughout dough. Cover and let dough relax 10 minutes.
Shape dough into a smooth ball; place on greased or parchment paper-lined baking sheet. Press dough to flatten somewhat.
Prepare glaze: Combine egg and milk. Brush over top and sides of dough. Cover; let rise in a warm place until indentation remains after touching. Brush again with glaze; liberally sprinkle sugar over top.
Preheat oven to 350°F.
Bake for 35 to 45 minutes until golden brown. Remove from pan; cool on rack.
Prepare icing: Combine icing ingredients (add additional sugar or water to get the desired consistency); drizzle over cooled loaf. For added color, sprinkle candied fruit on top of icing.