In a small bowl soak the raisins and mixed fruit in the apple cider for 1 hour. Drain and set aside until needed.
In a small bowl combine the warm milk, yeast, and sugar. Stir and let sit for 10 minutes until bubbly.
In a large bowl whisk together 2 cups flour and salt. Add milk mixture into flour and mix well. Add in eggs, zests and extract. Beat with an electric mixer 3 minutes on medium. Stir in almonds, fruit mixture, and remaining flour to form a dough which is soft.
Turn the dough to a well-floured board and knead until smooth and elastic, about 8 minutes. Place in a greased bowl and cover. Let rise until doubled, about 1 hour.
Once doubled, punch dough down. Rest 10 minutes. Transfer to a well-floured board and roll into a large oval. Fold one of the long sides over within an inch of the opposite side. Place on a greased baking sheet, cover, and let rise until doubled, about 45 minutes.
While dough is rising, preheat your oven to 350º. Bake loaf until golden brown, about 30-40 minutes. Cool on wire racks.
Make the glaze by whisking together the powdered sugar and milk. Pour over cooled bread.