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Julekage

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Ingredients

1 package active dry yeast
1 cup warm milk, divided
5 tablespoons sugar
1/4 cup butter, melted
1 large egg
3-1/2 cups flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/4 teaspoon salt
1/3 cup chopped organic maraschino cherries, drained
1/3 cup dried cherries
1/3 cup dried currants
1/3 cup golden raisins
1/3 cup slivered almonds
1-1/2 cups powdered sugar
3 tablespoons melted butter
1 tablespoon heavy cream

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Julekage

  • Medium

About This Recipe

Julekage is a traditional Scandinavian bread recipe that is made with dried fruits. It makes an excellent snack and is wonderful toasted and spread with whipped honey. You can also use it to make French Toast.

I don’t like most candied fruit, especially candied pineapple, so I use dried fruits, along with organic maraschino cherries in this excellent recipe. You can use mixed candied fruit or any combination of dried fruits you’d like.

Steps

1
Done

In a large bowl, combine the yeast with 1/4 cup of the warm milk. Let stand for 5 minutes until the mixture is puffy.

2
Done

Add the sugar, 1/4 cup melted butter, and egg and mix well.

3
Done

Stir in 2 cups of the flour, cinnamon, cardamom, and salt and beat until smooth.

4
Done

Add enough of the remaining flour to make a soft dough. Then work in the fruits and almonds.

5
Done

Knead the dough for 5 minutes on a floured surface. Then from it into a ball and place into a greased bowl; turn to coat all sides.

6
Done

Cover and let rise in a warm place for about an hour or until the dough has doubled. Punch down the dough and shape into a loaf.

7
Done

Put the dough into a greased 9" cake pan. Cover and let rise for 1 hour.

8
Done

Bake the Yulekage at 350°F for 35 to 40 minutes or until it is golden brown. Remove the bread from the pan and let cool completely on a wire rack.

9
Done

In a small bowl combine the powdered sugar, 3 tablespoons melted butter, and heavy cream. Drizzle this mixture over the loaf.

Linda

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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