Total Time
1hr 40mins
Prep 1 hr
Cook 40 mins

Norwegian holiday bread. My brother went to Norway for a AFS and brought back a recipe for Julekake, which our mother incoporated into the family holiday tradition. We don't have the original recipe, though, so he's translated two from a cookbook of the era. Translated by my brother from Kokebok; Statens Lærerskole I Husstell, Stabekk ;J.W. Cappelens Forlag, Oslo 1966.

Ingredients Nutrition

Directions

  1. Use the sponge method incorporating all the liquid ingredients and 2 Tbs of the margarine.
  2. Let it ferment well.
  3. Add the remainder of materials and knead in well.
  4. Julekake dough that will be baked on a sheet needs to be firm so it doesn’t spread out while baking.
  5. Add the raisins and peel last and knead well in so they are distributed through the loaf.
  6. The loaves should be allowed to rise slowly in a relatively cold room.
  7. The loaves should be kept at a modest size to allow them to be light but fine pored.
  8. Brush the loaves with egg yoke diluted out with some water.
  9. Bake at 200 C for 40-50 minutes.