| In large bowl, combine 2 cups flour, sugar, undissolved yeast, cardamom and salt. Heat milk, water and butter until very warm (125? to 130?F). Butter does not need to melt. Stir into dry ingredients. Stir in eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 5 to 6 minutes. Cover; let rest on floured surface 10 minutes.
Knead in dates and almonds. Divide dough in half; shape into 2 balls. Place in two greased 8-inch round cake 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. Remove from pans; cool on wire racks. Frost with Lemon Frosting. ++++++++++++++++++++
Lemon Frosting: Combine 1 cup powdered sugar and 1 to 2 tablespoons lemon juice. Beat until smooth.