In a large bowl, combine 2 cups flour, sugar, yeast, salt and cardamom. In a saucepan, heat milk to 120°-130°; stir in butter until melted. Add to flour mixture; beat until smooth. Stir in egg yolks, lemon zest and enough remaining flour to form a moderately stiff dough.
Turn onto a floured surface; knead in raisins and candied fruit. Knead until dough is smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface. Divide in thirds. Transfer to three greased 8x4-in. loaf pans. Cover with a damp cloth and let rise for 1 hour.
Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; brush over loaves while warm.