Combine 2 cups flour, sugar, undissolved yeast, orange peel, cardamom, lemon peel, and salt in large mixer bowl. Heat milk, water, and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in raisins, almonds and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough in half; form into 2 smooth balls. Place in 2 greased 8-inch round pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 350°F for 35 to 40 minutes or until done, covering loosely with foil during last 10 minutes of baking to prevent overbrowning. Remove from pans; cool on wire racks. Drizzle with Powdered Sugar Glaze. Powdered Sugar Glaze: Combine powdered sugar and milk in a small bowl. Stir until smooth.