Scandinavian Fruit Bread ( Julekage)

Submitted by Barb G.

"A delicious fruit bread, Great for toast. Recipe comes from Recipegoldmine.com. Time does not include time for rising."

 

• Ready In: 1hr 5mins
• Ingredients: 14
• Yields: 1 Loaf

ingredients

• 1 (1/4 ounce) package dry yeast
• 1⁄4 cup warn water (105 to 115 degrees)
• 3⁄4 cup lukewarm milk (scaled, then cooled)
• 1⁄4 cup sugar
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground cardamom
• 1 egg
• 1⁄4 cup shortening
• 1⁄4 cup raisins
• 1⁄3 cup cut-up citron or 1/3 cup mixed candied fruit
• 3 1⁄4 - 3 1⁄2 cups flour
• butter, softened

• Glaze

• 1 cup powdered sugar
• 1 -2 tablespoon water

directions

1. Dissolve yeast in warm water in a large mixer bowl.
2. Add milk, sugar, salt, cardamom, egg, shortening, raisins, citron and 2 cups flour.
3. Beat on low speed, scraping bowl constantly, 30 seconds.
4. Beat on medium speed, scraping bowl occasionally, 2 minutes.
5. Stir in enough remaining flour to make dough easy to handle.
6. Turn dough onto floured surface; knead until smooth and elastic, about 5 minutes.
7. Place in greased bowl; turn greased side up.
8. Cover; let rise in warm place until double, 1 to 1 1/2 hours.
9. Dough is ready if indentation remains when touched.
10. Punch dough down; shape into round loaf.
11. Place in greased 9 inch-round pan.
12. Brush top lightly with butter; let rise until about double, about 45 minutes.
13. Preheat oven to 350°F, bake until loaf is golden brown, 35 to 45 minutes.
14. Brush with butter.
15. Make glaze by mixing powdered sugar and water until smooth and the desired consistency.
16. Spread glaze on top.
17. Cool on wire rack.

Reviews

[KCShell]

Barb, another great recipe of yours! I wanted you to know that this does not taste anything like my grandmother's julekage, IT TASTES BETTER!!!! It is so incredibly soft and full of flavor. I cheated and used my breadmaker, adding the citron and raisins as per my breadmaker instructions (after the beep) It makes the best toast too! Going to make a second loaf today. This will go in my Best of Zaar So Far cookbook. PS. Photo shows bread without glaze--it is a lot prettier with glaze. Maybe I can do another photo before the bread is gone! KCShell