Prep 1 hr
Cook 1 hr
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.
- 1 kg flour
- 250 g margarine
- 225 g sugar
- 2 teaspoons cardamom
- 1⁄2 teaspoon salt
- 1⁄2 liter milk
- 2 eggs
- 40 g cake yeast
- 150 g raisins
- 120 g candied peel (finely sliced)
- Mix the margarine and flour together.
- Make a cold raised dough that is firm and well kneaded. The fluid should be at room temperature (18 – 20°C) or cold, as one would use for weinerbread.
- Knead in the raisins and candied peel.
- Place in greased loaf pans.
- Press the dough down along the middle and brush with water.
- Cover the tins and let rise in a cool room overnight. The dough will require a longer rising time than warm raised. It can rise overnight or several hours. It should not be allowed to rise in a warm room or the fermentation will be too rapid and the dough can fall. Care must be taken to prevent the forming of a dry skin during the rising (by misting or covering).
- Prior to baking, brush the loaves with egg and slice the top.
- Bake for 1 hour at 200°C.