Jule Kaka

Name: Jule Kaka
Prep time: 20 min
Cook time: 40 min
Total time: 5 h 60 min
Yield: 4 loaves
Ingredients: 2 cups scalded milk; 1 cup butter, melted; 2 teaspoons salt; 1 cup white sugar; 2 (.25 ounce) packages active dry yeast; ½ cup warm water (110 degrees F/45 degrees C); 8 ½ cups all-purpose flour; 1 tablespoon ground cardamom; ½ cup candied cherries, sliced; ½ cup chopped candied citron; 1 cup golden raisins; 1 egg white, beaten

Rating: 4.71 stars

17 Ratings
17 Reviews
4 Photos

This is a Swedish Christmas Bread with candied fruits and a yummy cardamom flavor.

By Janice

Gallery

Recipe Summary

prep:

20 mins

cook:

40 mins

additional:

5 hrs

total:

6 hrs

Servings:

Yield:

4 loaves

Nutrition Info

Directions

Step 1

Dissolve yeast in water.

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Step 2

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.
Step 3

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.
Step 4

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.
Step 5

Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until golden brown.

Nutrition Facts

Per Serving:

158.6 calories; 3 g protein; 27.2 g carbohydrates; 11 mg cholesterol; 138.9 mg sodium. Full Nutrition

Reviews (17)

Most helpful positive review

JOSQUIN

12/19/2003

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 Jule Kage is actually Danish (yeas there IS a difference!) and in pure Sw it would be Jul Kaka. Although similar this is more correct. Curiously I have never heard about a "kage" like this being of Swedish tradition.I guess it actually is Danish and that the author has mixed up the countries. So try it and enjoy the smells; and give it the title "Jule kage - a Danish cardomom bread" OR "Jul Kaka - a Swedish c. b." Merry Christmas. God Jul! Josquin Read More

Helpful

(32)

17 Ratings

5 star values: 12
4 star values: 5
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

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JOSQUIN

12/18/2003

Helpful

(32)

Mombear

11/30/2007

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 Texas Colorado Virginia Maryland and New York State every year; our whole family always saves it for Christmas morning breakfast! Read More

Helpful

(23)

RevImmigrant

12/15/2007

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 spread with butter and keeps well in the refrigerator. Great recipe one of the best Christmas recipes you've had. Read More

Helpful

(19)

CATIETOD

02/14/2006

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 rise as much as I would have liked. I would make it again though! Read More

Helpful

(13)

TRISH

12/21/2010

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 bread made the greatest toast for breakfast! I make both of them. Here's some info on cardamom. It's VERY expensive and the pungency will fade from purchase date to the next year. I keep my bottle tightly capped put it in a ziploc freezer bag and keep it in the freezer. It is also used to season "krumkage" which is similair to a pizelle OR waffle cone that is cooked and rolled around dowling while hot. Good stuff! I think the title means "crumb cookie" which describes it very well. Read More

Helpful

(11)

cazmos

12/10/2003

This is a wonderful Norwegian bread! Read More

Helpful

(10)

SCYBULSKI

02/05/2004

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 tsp. next time. Great recipe to do with the kids. Read More

Helpful

(9)

pomplemousse

11/11/2009

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 was a bit sticky (probably due to the cherries) but it baked up well and the bread itself is a very soft white bread. Tastes pretty good. Thanks for the recipe! Read More

Helpful

(6)

Kathy Miles

01/04/2016

I cut this recipe in half and put it into my bread machine (minus the fruit). After it finished dough mode I pulled it from the can and folded the fruit in and let it raise for two hours. I made just one massive loaf. It is the BEST Julekake that I've ever made. Exceptional. Read More

Helpful

(3)

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Nutritional Information

Jule Kaka

Servings Per Recipe: 48
Calories: 158.6

% Daily Value *

protein: 6 %

carbohydrates: 9 %

exchange other carbs:

dietary fiber: 4 %

sugars:

fat: 7 %

saturated fat: 13 %

cholesterol: 4 %

vitamin a iu: 3 %

niacin equivalents: 16 %

vitamin b6: 2 %

vitamin c:

folate: 12 %

calcium: 2 %

iron: 7 %

magnesium: 3 %

potassium: 2 %

sodium: 6 %

thiamin: 19 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.