Normennenes Recipe Book 

Julekake — Norwegian Christmas Bread

Contributed by Marit C. — 2014
Julekage is a rich, flavorful bread which is traditionally served at Christmas in many Scandinavian countries. It is particularly popular in Norway and Denmark, and some American families make it as well to celebrate the Christmas season. This holiday bread is more like a cake than a bread, since it is so rich, and some people frost Julekage with a sweet white icing, which makes it even more like a Christmas cake.

“The bread may also be known as Julekaka or Julekake, which means 'Yule Bread' in Norwegian. Like many holiday breads, Julekage involves candied fruit and nuts, and it is heavily spiced. The traditional spice used in Julekage is cardamom, although nutmeg, cinnamon, and other flavors may be used as well. Many fans of the bread believe that it tastes best warm out of the oven, although it can also be toasted and served with butter. It also makes very intriguing French toast, thanks to its rich flavor.”
ref. wiseGeek


2 sticks butter
2 cups milk (best with whole milk)
2 tbs yeast
1 cup sugar
2 eggs
1 tsp salt
3 tsp cardamon
6 cups flour (approx)
2 cups raisins
1 cup mixed fruit (Paradise)
   2 cartons (4 oz each) lemon peel
1 additional egg for final brushing

  1. Melt butter, slowly.
  2. Add milk until mix is luke warm.
  3. Disolve yeast in a little of the milk.
  4. Dry mix cardamon in about 4 cups flour.
  5. Add rest of the ingredients, in order.
    • sugar
    • eggs
    • raisins
    • lemon peel —or— mixed fruit
    • cardamon-mixed flour
    • most of the remaining flour
  6. Kneed dough (should not be too firm) until it is shiny.
  7. Cover with plastic and let stand in a draft-free area until the dough doubles in size.
  8. Divide into 2 or 3 pieces.
  9. Form into round kakes.
  10. Place on cookie sheet covered with baking paper.
  11. Press down in the middle of kake.
  12. Let rise for another 20 to 30 minutes under plastic.
  13. Brush with beaten egg.
  14. Bake at 330℉ for 40–50 minutes.