Dissolve yeast in warm water in a large bowl.

Add milk, sugar, softened butter, beaten eggs, salt, orange zest, cardamom, mace, and 2 cups of flour to the yeast mixture.

Beat until smooth.

Gradually add the remaining flour to form a soft dough.

Turn the dough onto a floured surface.

Knead for 6-8 minutes until smooth and elastic.

Place the dough in a greased bowl, turning to coat.

Cover and let rise in a warm place for about 1 hour, or until doubled in size.

Prepare the filling by combining softened butter, sugar, almond extract, and orange zest in a small bowl.

Toss the candied fruit and chopped almonds with 2 teaspoons of flour in another bowl.

Punch down the risen dough.

Turn the dough onto a lightly floured surface and roll into a 30x9 inch rectangle.

Spread the filling evenly over the dough, leaving a 1/2 inch border.

Sprinkle the fruit and nut mixture over the filling.

Roll up the dough jelly-roll style, starting with a long side.

Pinch the seam to seal.

Using a sharp knife, cut the roll in half lengthwise.

Place the braid on a greased baking sheet and gently twist the two ropes together, cut side up.

Coil the braid into a circle and tuck the ends underneath.

Cover and let rise for about 1 hour, or until doubled in size.

Bake in a preheated oven at 325°F (160°C) for 30-35 minutes, or until golden brown.

Remove from the oven and let cool on a wire rack.

Combine softened butter, confectioners' sugar, and grated orange zest for the orange butter topping.

Refrigerate the orange butter until ready to serve.

Serve the coffee cake with the chilled orange butter.