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    You are in: Home / Recipes / Julekake #2 (Baked in Loaf Pans) Recipe
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    Julekake #2 (Baked in Loaf Pans)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hrs

    1 hrs

    origamifreak's Note:

    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.

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    Serves: 30



    Units: US | Metric


    1. 1
      Mix the margarine and flour together.
    2. 2
      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.
    3. 3
      Knead in the raisins and candied peel.
    4. 4
      Place in greased loaf pans.
    5. 5
      Press the dough down along the middle and brush with water.
    6. 6
      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).
    7. 7
      Prior to baking, brush the loaves with egg and slice the top.
    8. 8
      Bake for 1 hour at 200°C.

    Ratings & Reviews:


    Nutritional Facts for Julekake #2 (Baked in Loaf Pans)

    Serving Size: 1 (80 g)

    Servings Per Recipe: 30

    Amount Per Serving
    % Daily Value
    Calories 265.5
    Calories from Fat 72
    Total Fat 8.0 g
    Saturated Fat 1.7 g
    Cholesterol 16.5 mg
    Sodium 136.3 mg
    Total Carbohydrate 44.0 g
    Dietary Fiber 1.4 g
    Sugars 15.7 g
    Protein 4.9 g

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