Prep 1 hr 15 mins
Cook 30 mins
This is an old recipe I have from my grandma' Johansen from Denmark. It is very light and a delicious Easter cake, it can be used as a Christmas cake as well, but as most yeast bread it taste best when it is still luke warm.
- 1 envelope yeast
- 1⁄2 cup room temperature milk
- 2 tablespoons granulated sugar
- 1 large egg (or 2 small)
- 125 g margarine
- 250 -300 g flour
- 100 g sugar
- 100 g butter, unsalted
- 1 -2 teaspoon cinnamon
- 1⁄8 cup raisins
- 1⁄8 cup candied lemon and orange dried fruit, chopped
On top of the cake
- cold coffee or egg
- 2 tablespoons coarse sugar
- 1⁄8 cup blanched slivered almond
- Stir the yeast into the luke warm milk.
- Add sugar, egg, margarine in small bits.
- Add 3/4 of the flour.
- Work the dough with a wooden spoon, until it has combined.
- Then work the rest of the flour into the dough with the hands, but not more than just combined.
- Don't over work it.
- Let the dough rise with a small amount of flour dusting on top, cover with a clean dish-towel about 30 minutes in a normal kitchen temperature.
- Fill: Combine the butter, sugar, cinnamon, raisins, and candied fruit.
- Roll the dough out on the table to oblong.
- Use a light hand in the soft dough.
- Spread the fill onto the dough, but not quite to the edges.
- Fold over the ends so the fill doesn't run out.
- Fold over the short part, so you now have 3 layers.
- Set the cake to rise again with a thin dish-towel to cover for another 30 minutes.
- Then brush carefully with cold coffee, or an whisked together egg, and sprinkle with sugar (not the fine kind) and 1/4 cup slivered blanched almonds.
- Bake in the middle part of oven at 400 degrees F about 30 minutes.
- Note: The cake will rise quite a bit and becomes surprisingly large.
- You can actually easily make two cakes instead of one if you wish.
- You can freeze the one, then thaw and reheat in the oven when needed.