Cardamom Holiday Bread

When I first discovered cardamom, I used it in everything, but I think I liked it best—and still do—in this bread. The sweetened dough, studded with raisins, is rich and tender with butter and eggs. The woven surface is varnished golden, covered with pine nuts or almonds and little squares of sugar. It’s just the thing to have on Christmas morning or with tea in the afternoon. Leftover cardamom bread makes superlative bread puddings and French toast; it’s worth keeping that in mind and maki