In a large mixing bowl combine 2-1/2 cups of the flour, yeast, and orange peel; set aside. In a medium saucepan heat and stir the water, 1/3 cup butter, honey, granulated sugar, anise seed, salt, and mace just until warm (120 degree F to 130 degree F), and butter almost melts. Add butter mixture and egg to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon stir in the raisins, pecans, and as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (1-1/4 to 1-1/2 hours).
Punch dough down. Turn dough out onto a lightly-floured surface; divide in half. Cover and let rest for 10 minutes. Meanwhile, lightly grease two 8x4x2-inch loaf pans.
Shape dough halves into loaves by patting or rolling. To shape by patting, gently pat and pinch, tucking edges underneath. To shape by rolling, on a lightly floured surface roll each dough half into a 12x8-inch rectangle. Roll each rectangle, starting from a short side. Seal seams with your fingertips.
Place shaped dough halves in prepared pans. Cover and let rise in a warm place until nearly dough in size (about 45 minutes).
Bake in a 350 degree F oven for 30 to 35 minutes or until bread sounds hollow when lightly tapped (if necessary, cover loosely with foil the last 10 minutes of baking to prevent overbrowning). Immediately remove bread from pans. Brush with melted butter. Cool on wire racks.
In a small bowl combine the powdered sugar and enough orange juice to make drizzling consistency. Drizzle over cooled loaves. Makes 2 loaves (24 servings).