Ingredients6 h servings 159 cals
- Dissolve yeast in water.
- Scald milk, and add melted butter or margarine, salt, sugar. When lukewarm add to yeast and water. Stir in 4 cups flour. Cover, and place in a warm place. Let rise for about 2 hours, or till doubled in bulk.
- Punch down. Stir in cardamom, cherries, raisins and citron. Work in remaining flour until soft dough forms. Let rise in warm place for 2 to 3 hours, or until doubled.
- Knead slightly, and form into 4 round loaves. Place on greased cookie sheets. Let rise for 1 to 2 hours, or till doubled. Brush loaves with beaten egg white.
- Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until golden brown.
Per Serving: 159 calories; 4.3 g fat; 27.2 g carbohydrates; 3 g protein; 11 mg cholesterol; 139 mg sodium. Full nutrition
ReviewsRead all reviews 16
Very nice to find this here!! Indeed a gorgeous bread, or as we would more consider it in Sweden; "en kaka". The title though is quite misleading: not that is matters to people over there, but J...
My Norwegian grandmother made this for years, and now my 90-year-old mother continues to make our "Norwegian Christman Bread" using Gram's huge bread-mixer. Mom sends it to family in Alaska, Te...
This is just like my Norwegian mother used to make, but in Norwegian it's called Julekage. It was a family tradition and my German father enjoyed it too. It's particularly good when heated and ...
A very good bread and easy to make. I added a teaspoon of lemon extract to it because I like the cardamom/lemon combo, and the taste was wonderful. The only complaint I have was that it didn't...
Same recipe as my Norwegian grandmother used to make. She would put citron in with the dried cherries. Then she would make another batch but without the cherries, citron or raisins. That brea...
Thanks for submitting this recipe Janice. It went together well and turned out/tasted great! I liked the first rising with only half the flour. I like cardamom and plan to increase it by 1 ts...
I don't know whose correct about the origins of this bread, but it's definitely a nice bread. I made it in the bread machine and used maraschino cherries bc I don't have candied cherries. It w...