Danish Easter Cake (Paaske Kage)

"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."
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
Ready In:
1hr 45mins
1-2 Cakes


  • 1 envelope yeast
  • 12 cup room temperature milk
  • 2 tablespoons granulated sugar
  • 1 large egg (or 2 small)
  • 125 g margarine
  • 250 -300 g flour
  • Fill

  • 100 g sugar
  • 100 g butter, unsalted
  • 1 -2 teaspoon cinnamon
  • 18 cup raisins
  • 18 cup candied lemon and orange dried fruit, chopped
  • On top of the cake

  • cold coffee or egg
  • 2 tablespoons coarse sugar
  • 18 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.

Questions & Replies

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  1. gpeep
    The instructions aren't very clear - especially how to form the loaf. I tied it anyway. I baked it for the 30 min and the edges were burned. I should have pulled it out of the oven at 20 minutes. The flavor it good. I think it could use more filling too. I used European butter in the bread - makes a big difference in flavor. Too bad the cooking time and loaf shape were a mess. I think next time I will either put it in a loaf pan (it spread all over the baking sheet!) or try to leave the dough thicker and see if that helps it hold it's shape.


<p>I'm Danish-Canadian! I immigrated to Canada in 1968 and lived in B.C. until 1979, then we had the wonderful opportunity to live in Hawaii for almost 3 years. We moved to Southern Ontario in 1982. Of profession, I'm a Doctor of Human Biochemistry, specializing in Nutrition, a Doctor of Homeopathic Medicine, and a Registered Nutrition Consultant Practitioner, I have my own full time practice. <br />My passion is cooking! I have tested and tried over 10.000 recipes over the last 30 years on my beloved husband who is now residing in a Long Term Facility with Dementia, so I have to make meals for one, healthy and simple. />My pet peeve is too much garlic in a creamy rich sauce. <br />My favourite cookbook is the one I have made myself over the past 40 years. <br />My interests are knitting Scandinavian socks, sweaters, reading. If I had a month off I would visit our adult children and 4 year old Granddaughter, who resides in British Columbia and Florida, and cook them their favorite meals.</p>
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