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."
 
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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
Ingredients:
14
Yields:
1-2 Cakes
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ingredients

  • 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
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directions

  • 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.

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Reviews

  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.
     
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RECIPE SUBMITTED BY

<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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