No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (83g) Recipe makes 30 servings
Calories 265
Calories from Fat 72		(27%)
Amount Per Serving		%DV
	Total Fat 8.1g	12%
	Saturated Fat 1.7g	8%
	Monounsaturated Fat 3.6g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.0g
Cholesterol 16mg		5%
Sodium 136mg		5%
Potassium 143mg		4%
Total Carbohydrate 44.0g		14%
	Dietary Fiber 1.4g	5%
	Sugars 15.7g
Protein 4.9g		9%
detailed view... how is this calculated?

Julekake #2 (Baked in Loaf Pans)

Recipe #201943 | 2 hours | 1 hour prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: origamifreak
Dec 26, 2006

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.

SERVES 30 , 4 loaves (change servings and units)

Ingredients

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)

Directions

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