|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||7%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 73g||27%|
|Dietary Fiber 2g||6%|
|Total Sugars 29g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The inviting aroma of fresh-baked bread is a wonderful addition to the holiday season. Julekake is a traditional Norweigan Christmas bread with a woody cardamom scent and candied fruit, and it's a fantastic recipe to try. This yeasted bread has a fruitcake-like taste and feel, but it's much easier and quicker to make. Often enjoyed during Yuletide, this holiday loaf is a delicious addition to breakfast, lunch, or dinner, and is best when served warm or toasted with butter.
Originally, julekake was hearty rye bread, though modern recipes like this one prefer white flour. Cardamom gives the bread a warming spice, and you can use any candied fruit to make it as simple or colorful as you like. Raisins and candied citrus are most traditional; orange peels are a favorite, and lemon peels are a nice option. Anything you would add to fruitcake—including candied red and green cherries, pineapple, dates, and sultanas—are fun additions as well.
The julekake recipe makes two loaves. They can be stored at room temperature for a few days inside a plastic bag or wrapped in foil. Once cool, you can also freeze the bread; thaw loaves at room temperature, and heat gently for a few minutes in the oven.
1/2 cup warm water
2 packages rapid rise yeast
4 ounces (1/2 cup) margarine, or butter
2 cups milk, plus more for brushing loaves
8 cups flour, divided
1/2 cup sugar
2 teaspoons salt
1/2 teaspoon ground cardamom
2 cups mixed candied fruit
Gather the ingredients.
In a large bowl, mix the yeast with warm water to dissolve. In a saucepan, gently heat the margarine or butter with the milk until the margarine melts.
In a large bowl, combine 4 cups of the flour with the sugar, salt, and ground cardamom.
Add the yeast and margarine mixture, and combine with an electric mixer. Beat until the batter falls in sheets from beaters.
Stir in the candied fruit and gradually add the remaining flour.
Knead the dough until smooth and elastic, about 6 to 8 minutes.
Shape the dough into a ball and place in a greased bowl. Cover and let rise in a warm place (80 to 85 F) until doubled in bulk, about 1 hour.
Punch down the dough and place on a pastry board.
Shape into 2 loaves and place each in a greased 9-by-5-by-3-inch loaf pan.
Brush the tops of loaves with milk.
Cover and let rise until doubled in bulk, about 45 to 50 minutes.
Bake at 375 F for 30 to 40 minutes or until lightly browned.
Serve and enjoy.