Gramp’s Kitchen – Julekage (Norwegian Christmas Bread)

Julekage (Norwegian Christmas Bread)

2 cakes or packages of yeast
3 cups milk, scalded
1/3 cup lukewarm water
¾ cup sugar
½ cup butter or oleo
½ cup currants (optional)
8 cups flour
2 teaspoon salt
2 eggs, beaten
½ cup chopped citron
¾ cup chopped raisins
½ cup chopped cherries
½ teaspoon cardamom

Dissolve yeast in lukewarm water. Pour scalded milk over butter. When lukewarm add yeast and sugar. Add half of the flour and salt. Beat well for 10 minutes. Add eggs beating well. Add fruit and reaming flour. Kneed and place in greased bowl to rise. Cover and set in warm place until about doubled. Poke down and let rise again. Shape into 3 -4 loaves and place in greased pans. Brush tops with egg white (slightly beaten). When loaves are double in bulk bake at 325-350. After removing from oven, brush crust with melted butter and sprinkle with sugar and cinnamon. (May frost with glaze instead of cinnamon and sugar)

*Recipe from unknown source. Found in my Grandparents kitchen.

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