Inspired from German and Austrian sweet coffee cakes, this special holiday Kugelhopf has more fruit than a traditional Kugelhopf and uses walnuts in place of almonds, and is finished with a sweet orange glaze after baking. Along with orange zest and cardamom, this recipe uses bits of dried apricots, cherries, cranberries, and golden raisins that have been soaked in Kirschwasser, a cherry infused brandy, or Grand Marnier liqueur or regular brandy. Kugelhopf is traditionally baked in a fluted Kugelhopf pan, although a Bundt pan can be substituted.