- 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
- 2 tablespoons butter, melted
- 1/4 cup sugar
- 1/4 cup sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cardamom
- 2 tablespoons cold butter
- 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 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 12x9-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 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
- Preheat oven to 350°. For topping, combine sugar, flour and cardamom; cut in butter until mixture resembles coarse crumbs. Sprinkle over loaves. Bake 50-60 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 2 loaves.
Originally published as Danish Julekage in Country Woman Christmas Annual 2001, p14
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