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Danish Julekage

Cardamom and lots of fruit enliven this unique holiday bread. The recipe was handed down from my grandmother, who came to the United States from Denmark when she was 16 years old.

32 ServingsPrep: 30 min. + rising Bake: 50 min.

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
2 cups warm milk (110° to 115°)
1 cup sugar
1/2 cup butter, softened
1 tablespoon shortening
2 teaspoons salt
1 teaspoon ground cardamom
3 eggs, beaten
8-1/2 to 9 cups all-purpose flour
1 cup raisins
1 cup chopped candied fruit
FILLING:
2 tablespoons butter, melted
1/4 cup sugar
TOPPING:
1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cardamom
2 tablespoons cold butter

Directions

In a bowl, dissolve yeast in warm water. Add milk, sugar, butter,
shortening, salt, cardamom, eggs and 4 cups flour; beat until
smooth. Stir in raisins, candied fruit and enough remaining flour to

2 of 2

Danish Julekage (continued)

Directions (continued)

form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1-1/4 hours.
Punch dough down. Turn onto a lightly floured surface; divide in
half. Roll each portion into a 12-in. x 9-in. rectangle. Brush with
butter and sprinkle with sugar to within 1/2-in. of edges. Roll up,
jelly-roll style, starting with a long side; pinch seams to seal and
tuck ends under. Place, seam side down, in two greased 9-in. x 5-in.
loaf pans. Cover and let rise until doubled, about 45 minutes.
For topping, combine the sugar, flour and cardamom; cut in butter
until mixture resembles coarse crumbs. Sprinkle over loaves. Bake at
350° for 50-60 minutes or until golden brown. Remove from pans
to cool on wire racks. Yield: 2 loaves.

Nutrition Facts: 1 serving (1 slice) equals 253 calories, 6 g fat (3 g saturated fat), 33 mg cholesterol, 213 mg sodium, 46 g carbohydrate, 2 g fiber, 5 g protein.