Lightly spoon flour into dry measuring cups, and level with a knife. Combine 4 cups flour, 2 tablespoons granulated sugar, almonds, raisins, nonfat dry milk, candied citron, candied lemon peel, candied orange peel, salt, grated lemon rind, and ground cardamom in a bowl.

Dissolve 1 tablespoon of granulated sugar and yeast in warm water in a large bowl; let stand 5 minutes.

Stir in butter, vanilla, and 2 beaten eggs until well-blended.

Gradually add flour mixture; stir to combine.

Turn dough out onto a lightly floured surface.

Knead until smooth and elastic (about 8 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top.

Cover and let rise in a warm place (85°), free from drafts, for 1 hour and 45 minutes.

Punch dough down; let rest 5 minutes.

Roll into an 11 x 9-inch rectangle on a lightly floured surface.

Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal.

Place, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray.

Cover and let rise for 1 hour and 30 minutes.

Preheat oven to 375°.

Uncover the dough.

Combine fat-free milk, 1/8 teaspoon salt, and 1 egg; brush lightly over loaf.

Sprinkle with turbinado sugar.

Bake at 375° for 45 minutes or until loaf sounds hollow when tapped.

Remove from pan; cool on a wire rack.

To prepare glaze, combine the powdered sugar, water, and almond extract in a small bowl.

Drizzle glaze over loaf.