Prep 10 mins
Cook 0 mins
As a 3rd generation Norwegian-American family, Christmas just wasn't Christmas without Grandma's Julekage filling the house with the aroma of cardamom and fresh-baked bread. Several years ago I decided to modify the recipe so I could use my bread machine, and the family has enjoyed having this wonderful bread more easily available. I don't just make it for Christmas anymore! Freshly toasted and slathered with butter ... Nothing better! This makes a 1 1/2 to 2 lb. loaf.
- 1 1⁄4 cups warm water
- 3 tablespoons melted butter
- 3 tablespoons powdered dry milk
- 2 1⁄2 tablespoons sugar
- 3 tablespoons gluten (highly recommended)
- 3 1⁄3 cups flour
- 2 1⁄2 teaspoons fast rising yeast
- 2 teaspoons freshly ground cardamom
- 2⁄3 cup golden raisin
- 2⁄3 cup candied fruit
- Add all ingredients except raisins and fruit to your breadmaker bowl, creating a small well in the flour to hold the yeast.
- Start the maker on your breadmachine's cycle for raisin bread, dough should mix up with a silky but not sticky feel to it. Add more water or flour depending on how the dough feels after mixing up for several minutes.
- When your breadmaker beeps to add extra ingredients, add the raisins and candied fruit, and let the breadmaker take care of the rest. When the breadmachine finishes its cycle, take it out of the machine as soon as possible to allow loaf to cool without condensation problems. Serve lightly toasted & buttered.
- As a side note, it's really important to use cardamom seed that you have freshly ground yourself (I grind it in a separate coffee grinder that I use just for spices, although you can grind the seed in a mortar & pestle). If you use cardamom that is already ground when you buy it, you will miss the distinctive and signature taste of the cardamom. I buy shelled cardamom seeds online, I've even found it on eBay. It's much cheaper than anything you'll find at a regular grocery store, and is much easier if you buy it already shelled.