On a lightly floured surface, roll dough into a 15x9-in. rectangle. In a small bowl, combine cheese, honey, cardamom and almond extract. Spread filling to within 1/2 in. of edges. Sprinkle with raisins. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Pinch ends together to form a ring. Place seam side down in a parchment paper-lined 9-in. round baking pan. Cover and let rise until doubled, about 30 minutes. Preheat oven to 350°. With a sharp knife, make 12 shallow slashes in top of coffee cake. Bake 20-25 minutes or until golden brown. Cool on a wire rack. In a small bowl, combine confectioners' sugar and milk; drizzle over cake.
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|Serving Size: 1 Recipe (944g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 317 (12%)|
|Amt Per Serving||% DV|
|Total Fat 35.2g||47 %|
|Saturated Fat 15.6g||78 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 7g|
|Cholesterol 76.3mg||23 %|
|Sodium 3416.8mg||118 %|
|Potassium 1872.8mg||49 %|
|Total Carbohydrate 504.4g||148 %|
|Dietary Fiber 16.9g||68 %|
|Sugars, other 487.5g|
|Protein 67.8g||97 %|
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Calories per serving: 2553
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