Julekage is a traditional Norwegian Christmas bread filled with candied fruit and raisins. It is a beloved holiday treat that is often enjoyed during the Christmas season. Julekage, also known as Julekake, has a rich history and is a symbol of celebration and joy during the festive period.

Julekage has its origins in Norway, where it has been a part of Christmas traditions for centuries. The word “julekage” translates to “Christmas cake” in English, emphasizing its association with the holiday season. This bread is often served on Christmas Eve and throughout the Christmas season.

Julekage is believed to have been influenced by the various regional fruit breads found across Europe. Over time, Norwegians developed their own unique version, incorporating local ingredients and flavors. The bread is typically made with a sweet dough enriched with butter, sugar, and warm spices.

In Norway, baking Julekage is a cherished tradition that brings families together during the holiday season. It is a time-consuming process that involves kneading the dough, allowing it to rise, and shaping it into loaves before baking. The bread is often decorated with a simple frosting and festive candied cherries.

PREP: 25 MIN. + RISING

BAKE: 35 MIN.

MAKES: 2 LOAVES

INGREDIENTS

• 2 packages (¼ ounce each) active dry yeast
• 1 teaspoon plus ½ cup sugar, divided
• ½ cup warm water (110° to 115°)
• ¾ cup warm milk (110° to 115°)
• ½ cup butter, softened
• 1 egg
• 1 teaspoon salt
• ½ teaspoon ground cardamom
• 5 to 5½ cups all-purpose flour
• 1½ cups chopped mixed candied fruit
• ½ cup golden raisins

FOR FROSTING:

• 1 cup confectioners’ sugar
• 2 tablespoons butter, melted
• 1 tablespoon milk
• Red and green candied cherries

INSTRUCTIONS

1. In a bowl, dissolve the yeast and 1 teaspoon of sugar in warm water. Let it stand for 5 minutes until foamy.
2. Add warm milk, softened butter, egg, salt, cardamom, 2¼ cups of flour, and the remaining sugar to the yeast mixture.
3. Beat the mixture until smooth.
4. Stir in the chopped candied fruit, golden raisins, and enough remaining flour to form a soft dough.
5. Turn the dough onto a floured surface and knead it for about 6-8 minutes until smooth and elastic.
6. Place the dough in a greased bowl, turning it once to grease the top.
7. Cover the bowl and let the dough rise in a warm place until doubled in size, approximately 1½ hours.
8. Punch the dough down and divide it into two portions.
9. Shape each portion into a loaf and place them in greased 8×4-inch loaf pans.
10. Cover the pans and let the dough rise until doubled in size, approximately 45 minutes.
11. Preheat the oven to 350°F (175°C).
12. Bake the loaves for 35-40 minutes or until they turn golden brown.
13. Remove the loaves from the pans and cool them on wire racks.
14. In a small bowl, combine the confectioners’ sugar, melted butter, and milk to make the frosting. Mix until smooth.
15. Spread the frosting over the cooled loaves.
16. Decorate the loaves with red and green candied cherries.

Enjoy the festive and flavorful Julekage, a cherished Norwegian Christmas bread, as a delightful addition to your holiday celebrations.