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Julekage

 Julekage
When we lived in California, a friend made these for us at Christmas. Once we moved here, I found myself missing those light, moist loaves, dotted with candied fruit and blanketed with thick frosting. So I hunted up this recipe and started making them. The cardamom gives the bread a wonderfully distinctive flavor. —Carol Mead, Los Alamos, New Mexico
32 ServingsPrep: 25 min. + rising Bake: 35 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup plus 1 teaspoon sugar, divided
  • 1/2 cup warm water (110° to 115°)
  • 3/4 cup warm milk (110° to 115°)
  • 1/2 cup butter, softened
  • 1 egg
  • 1 teaspoon salt
  • 1/2 teaspoon ground cardamom
  • 5 to 5-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1-1/2 cups chopped mixed candied fruit
  • 1/2 cup golden raisins
  • FROSTING:
  • 1 cup confectioners' sugar
  • 2 tablespoons butter, melted
  • 1 tablespoon milk
  • Red and green candied cherries

Directions

  • In a bowl, dissolve yeast and 1 teaspoon sugar in water; let stand
  • for 5 minutes. Add milk, butter, egg, salt, cardamom, 2-1/4 cups
  • flour and remaining sugar. Beat until smooth. Stir in fruit, raisins
  • 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.

2 of 2

Julekage (continued)

Directions (continued)

  • Cover and let rise in a warm place until doubled, about 1-1/2 hours.
  • Punch dough down; shape into two loaves; place in two greased 8-in. x
  • 4-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
  • Bake at 350° for 35-40 minutes or until golden brown. Remove
  • from pans and cool on wire racks.
  • For frosting, combine sugar, butter and milk until smooth; spread
  • over loaves. Decorate with cherries. Yield: 2 loaves.
Nutritional Facts: 1 serving (1 slice) equals 178 calories, 4 g fat (2 g saturated fat), 17 mg cholesterol, 127 mg sodium, 34 g carbohydrate, 1 g fiber, 3 g protein.