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  Added: Jul 27, 2006  •  Visited (597)  •  Print version Print this recipe (34)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Danish Christmas Fruit Loaf
(Julekage)
What You Need:
  • 2 packages or cakes of active dry or compressed yeast
  • ¼ cup sugar
  • ½ cup lukewarm milk
  • ¼ teaspoon salt
  • ½ teaspoon vanilla
  • ½ teaspoon grated lemon rind
  • 2 eggs, lightly beaten
  • ½ teaspoon ground cardamom
  • 3 to 4 cups sifted flour
  • 1 cup mixed candied fruits (lemon, orange, cherry, pineapple)
  • 1 tablespoon flour
  • 8 tablespoons (1 quarter-pound stick) unsalted butter, softened

  • How To Cook:
    1. Sprinkle the yeast and 1 tablespoon of the sugar over the lukewarm milk. Let the mixture stand in the cup for 2 or 3 minutes, then stir gently to dissolve them. Set in a warm place, perhaps in an unlighted oven.

    2. When the yeast begins to bubble in about 8 to 10 minutes, stir it gently, and with a rubber spatula, transfer it to a large mixing bowl. Stir in the salt, vanilla, lemon rind, eggs, cardamom and the remaining sugar.

    3. Then add 3 cups of flour, a little at a time, stirring at first and then kneading with your hands until the dough becomes firm enough to be formed into a ball.

    4. Shake the candied fruits in a small paper bag with 1 tablespoon of flour. (The flour will prevent the fruits from sticking together and enable them to disperse evenly throughout the dough.)

    5. Now add the fruits and the softened butter to the dough and knead for about 10 minutes, adding more flour, if necessary, to make the dough medium-soft.

    6. The finished dough should be shiny and elastic, and its surface blistered. Shape into a ball and place in a large bowl. Dust the top lightly with flour, cover with a kitchen towel and set it in a warm, draft-free spot (again, an unlighted oven is ideal).

    7. In 45 minutes to 1 hour the dough should double in bulk and leave a deep depression when two fingers are pressed into the center.

    8. After removing the dough, preheat the oven to 350°F. Punch the dough down with your fists and knead again quickly. Shape it into a fat loaf and put it into a lightly buttered 1½ -quart loaf pan.

    9. Cover again with the towel and let the dough rise in a warm spot for 15 to 20 minutes until it is almost double in bulk.

    10. Bake the "Julekage" in the center of the oven for 45 minutes. Remove the loaf from the pan and let it cool on a cake rack. It will keep well for 2 or 3 weeks if wrapped well in aluminum foil and refrigerated.

    To Make: 1 large loaf
    This recipe is also available in:
    Cuisine » Europe » Denmark
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Herbs & Spices » Cardamom
    Main Ingredient » Dairy » Butter
    Dish » Bread

     





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