FOR THE CAKE ~ Put 1 1/2 cups of the flour (plus another 2 tablespoons of flour) into a bowl & make a hole in the middle. Into that hole put the yeast & mix it with a pinch of sugar & a bit of lukewarm milk.
Dust the mixture with flour, then cover it with a cloth & let it rise in a warm place for 15 minutes.
Add the melted butter, salt, lemon, cardamom, 1 egg & egg white (the 2nd yolk is for another purpose), along with the remaining milk & flour, to the flour-&-yeast mixture, kneading the dough until it is smooth.
When the dough begins to form a ball, stir in the raisins & dried fruit, then form the dough into a log.
Cut off 1/4 of the log & divide that fourth into 4 equal parts, forming balls from each smaller part.
Divide the ramaining log into 4 parts & form larger balls from each of those parts.
Liberally grease a springform pan with a central tube, & place the dough into the pan, alternating large & small dough balls.
Cover the pan & set it in a warm place so the dough will rise again.
Preheat the oven to 350 degrees F.
In a small container beat the egg yolk to a smooth consistency.
Brush the dough with the beaten yolk & place the filled pan in the oven to bake for 30 minutes.
Cool the cake thoroughly in the pan on a wire rack before removing it from the pan.
FOR THE FROSTING ~ Mix the powdered sugar & lemon juice to an icing consistency (not too liquid) & ice the cake, decorating it with the cherries. In Germany, a small gold crown made of foil is often placed in the middle of the cake.