Best 8 Danish Julekage Recipes
Danish Julekage is a traditional Danish Christmas cake that is enjoyed by families all over the country. It is a sweet, cardamom-scented treat that is often decorated with icing, marzipan, and candied fruit. Julekage is a great way to celebrate the Christmas season and can be made in a variety of different ways. In this article, we will explore some of the best recipes for Danish Julekage and provide tips for making the perfect cake.
Let's cook with our recipes!
JULEKAGE
Julekage is a Danish Christmas yeasted bread that's redolent of cardamom and cinnamon and chockablock with dried fruit, nuts, and candied orange peel. Don't be daunted by the lengthy ingredient list; you are likely to have many of the items on hand and the rest are grocery staples. This holiday loaf is traditionally topped with coarse pearl sugar, baked in a cake pan (as here) or as a ball on a baking sheet and then drizzled with an almond-flavored icing.
Provided by Food Network Kitchen
Time 4h25m
Yield 8 servings
Number Of Ingredients 21
Steps:
- For the loaf: Combine 1 cup of the flour with the granulated sugar, milk powder, yeast, cardamom, cinnamon and 1 teaspoon of salt in the bowl of a stand mixer fitted with the paddle attachment. Pour in the hot water and mix on medium speed to a thick batter, about 2 minutes. Add the vanilla and lemon zest, then beat to combine. Add the butter and beat until it has fully worked into the dough, scraping down the sides of the bowl with a rubber spatula as needed, about 3 minutes. Pour in the beaten eggs, then beat until just combined.
- Switch to the dough hook. With the mixer on low speed, gradually add the remaining 2 1/2 cups of flour. Beat until the dough becomes a shaggy ball, then increase the speed to medium-high and knead until the dough is shiny and elastic, 8 to 10 minutes.
- Lightly grease a large bowl with melted butter. Transfer the dough to the prepared bowl, cover tightly with plastic wrap, and let rise in a slightly warm place until the dough has double in size, about 1 1/2 hours.
- Generously grease a 9-inch cake pan with melted butter. Lightly dust a work surface with flour. Punch down the dough and press it flat on the work surface. Mix the cranberries, raisins, candied orange and slivered almonds together in a small bowl, then sprinkle half of the mixture evenly on top of the dough. Fold the dough over itself, then knead until the fruit and nuts are evenly distributed. Press the dough flat again, top with the remaining fruit and nut mixture, then fold and knead again.
- Gather and shape the dough into a 5 1/2-inch-diameter ball, then transfer it to the prepared cake pan. Cover loosely with plastic wrap and let rise in a slightly warm place until doubled in size, about 1 1/2 hours.
- Meanwhile, preheat the oven to 375 degrees F. Whisk the milk and the remaining egg together for the egg wash.
- Uncover the loaf and brush evenly with the egg wash, then sprinkle with the pearl sugar. Bake until the top is well browned and glossy, 30 to 40 minutes. The bread should sound hollow when the bottom of the loaf is tapped. Transfer to a wire rack to cool for 10 minutes, then remove from the pan to cool completely, top side up.
- For the icing: Meanwhile, whisk the confectioners' sugar, 4 teaspoons of milk and the almond extract together in a medium bowl until thick and smooth. Add 1 more teaspoon of milk if the icing is too thick. Drizzle the icing over the top of the cooled loaf. Let set 5 to 10 minutes.
DANISH JULEKAGE
Cardamom and lots of fruit enliven this unique holiday bread. The recipe was handed down from my grandmother, who came to the United States from Denmark when she was 16 years old.
Provided by Taste of Home
Time 1h20m
Yield 2 loaves.
Number Of Ingredients 20
Steps:
- In a bowl, dissolve yeast in warm water. Add milk, sugar, butter, shortening, salt, cardamom, eggs and 4 cups flour; beat until smooth. Stir in raisins, candied fruit and enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12x9-in. rectangle. Brush with butter and sprinkle with sugar to within 1/2-in. of edges. Roll up, jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place, seam side down, in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes., Preheat oven to 350°. For topping, combine sugar, flour and cardamom; cut in butter until mixture resembles coarse crumbs. Sprinkle over loaves. Bake 50-60 minutes or until golden brown. Remove from pans to cool on wire racks.
Nutrition Facts : Calories 253 calories, Fat 6g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 213mg sodium, Carbohydrate 46g carbohydrate (18g sugars, Fiber 2g fiber), Protein 5g protein.
JULEKAKE
Because Julekake is one of our most requested recipes, we knew you'd love a version you could make in your bread machine.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h20m
Yield 16
Number Of Ingredients 13
Steps:
- In large bowl, dissolve yeast in warm water. Stir in warm milk, sugar, shortening, salt, cardamom, egg, raisins, fruitcake mix and 1 1/2 cups of the flour. Beat with spoon until smooth. Stir in enough remaining flour to make dough easy to handle.
- Place dough on lightly floured surface. Knead about 5 minutes or until smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 hour 30 minutes or until double in size. (Dough is ready if indentation remains when touched.)
- Grease 9-inch round pan with shortening. Gently push fist into dough to deflate. Shape into round loaf. Place in pan. Cover; let rise in warm place about 45 minutes or until double in size.
- Heat oven to 350°F. In small bowl, beat egg yolk and 2 tablespoons water; brush over dough. Bake 30 to 40 minutes or until golden brown.
Nutrition Facts : Calories 195, Carbohydrate 35 g, Cholesterol 30 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Slice, Sodium 240 mg
JULEKAGE
When we lived in California, a friend made these for us at Christmas. Once we moved here, I found myself missing those light, moist loaves, dotted with candied fruit and blanketed with thick frosting. So I hunted up this recipe and started making them. The cardamom gives the bread a wonderfully distinctive flavor. -Carol Mead, Los Alamos, New Mexico
Provided by Taste of Home
Time 1h
Yield 2 loaves.
Number Of Ingredients 16
Steps:
- In a bowl, dissolve yeast and 1 teaspoon sugar in water; let stand for 5 minutes. Add milk, butter, egg, salt, cardamom, 2-1/4 cups flour and remaining sugar. Beat until smooth. Stir in fruit, raisins and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down; shape into two loaves; place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 35-40 minutes or until golden brown. Remove from pans and cool on wire racks. , For frosting, combine sugar, butter and milk until smooth; spread over loaves. Decorate with cherries.
Nutrition Facts : Calories 178 calories, Fat 4g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 127mg sodium, Carbohydrate 34g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
DANISH JULEKAGE
Cardamom and lots of fruit enliven this unique holiday bread. The recipe was handed down from my grandmother, who came to the United States from Denmark when she was 16 years old.
Provided by Allrecipes Member
Time 1h20m
Yield 32
Number Of Ingredients 18
Steps:
- In a mixing bowl, dissolve yeast in warm water. Add milk, sugar, butter, shortening, salt, cardamom, eggs and 4 cups flour; beat until smooth. Stir in raisins, candied fruit and enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
- Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. x 9-in. x 1/2-in of edges. Roll up, jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place, seam side down, in two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
- For topping, combine the sugar, flour and cardamom; cut in butter until mixture resembles coarse crumbs. Sprinkle over loaves. Bake at 350 degrees F for 50-60 minutes or until golden brown. Remove from pans to cool on wire racks.
Nutrition Facts : Calories 247.8 calories, Carbohydrate 44.2 g, Cholesterol 30.1 mg, Fat 5.9 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 3.2 g, Sodium 166.6 mg, Sugar 12.9 g
DANISH JULEKAGE
Cardamom and lots of fruit enliven this unique holiday bread. The recipe was handed down from my grandmother, who came to the United States from Denmark when she was 16 years old.
Provided by Allrecipes Member
Time 1h20m
Yield 32
Number Of Ingredients 18
Steps:
- In a mixing bowl, dissolve yeast in warm water. Add milk, sugar, butter, shortening, salt, cardamom, eggs and 4 cups flour; beat until smooth. Stir in raisins, candied fruit and enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
- Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. x 9-in. x 1/2-in of edges. Roll up, jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place, seam side down, in two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
- For topping, combine the sugar, flour and cardamom; cut in butter until mixture resembles coarse crumbs. Sprinkle over loaves. Bake at 350 degrees F for 50-60 minutes or until golden brown. Remove from pans to cool on wire racks.
Nutrition Facts : Calories 247.8 calories, Carbohydrate 44.2 g, Cholesterol 30.1 mg, Fat 5.9 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 3.2 g, Sodium 166.6 mg, Sugar 12.9 g
SCANDINAVIAN FRUIT BREAD ( JULEKAGE)
A delicious fruit bread, Great for toast. Recipe comes from Recipegoldmine.com. Time does not include time for rising.
Provided by Barb G.
Categories Yeast Breads
Time 1h5m
Yield 1 Loaf
Number Of Ingredients 14
Steps:
- Dissolve yeast in warm water in a large mixer bowl.
- Add milk, sugar, salt, cardamom, egg, shortening, raisins, citron and 2 cups flour.
- Beat on low speed, scraping bowl constantly, 30 seconds.
- Beat on medium speed, scraping bowl occasionally, 2 minutes.
- Stir in enough remaining flour to make dough easy to handle.
- Turn dough onto floured surface; knead until smooth and elastic, about 5 minutes.
- Place in greased bowl; turn greased side up.
- Cover; let rise in warm place until double, 1 to 1 1/2 hours.
- Dough is ready if indentation remains when touched.
- Punch dough down; shape into round loaf.
- Place in greased 9 inch-round pan.
- Brush top lightly with butter; let rise until about double, about 45 minutes.
- Preheat oven to 350°F, bake until loaf is golden brown, 35 to 45 minutes.
- Brush with butter.
- Make glaze by mixing powdered sugar and water until smooth and the desired consistency.
- Spread glaze on top.
- Cool on wire rack.
Nutrition Facts : Calories 2914.8, Fat 67.5, SaturatedFat 19.2, Cholesterol 237.1, Sodium 1341, Carbohydrate 520.5, Fiber 14.1, Sugar 190.4, Protein 58.2
SCANDINAVIAN CHRISTMAS FRUIT BREAD (JULEKAGE) RECIPE
Make and share this Scandinavian Christmas Fruit Bread (Julekage) Recipe recipe from Food.com.
Provided by tornadoes three
Categories Yeast Breads
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Dissolve yeast in warm water in large mixer bowl. Add milk, sugar, salt, cardamom, egg, shortening, raisins, citron and 2 cups of the flour.
- Beat on low speed, scraping bowl constantly, 30 seconds.
- Beat on medium speed, scraping bowl occasionally, 2 minutes.
- Stir in enough remaining flour to make dough easy to handle.
- Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
- Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, 1 to 1 1/2 hours. Dough is ready if indentation remains when touched.
- Punch dough down; shape into round loaf. Place in greased 9-inch round layer pan. Brush top lightly with butter; let rise until double, about 45 minutes.
- Heat oven to 350 degrees F. Bake until loaf is golden brown, 35 to 45 minutes. Brush with butter. Spread with Glaze. Cool on wire rack.
- Glaze:.
- 1 cup confectioners' sugar.
- 1 to 2 tablespoons water.
- Mix confectioners' sugar and water until smooth and of desired consistency.
Tips:
- Mise en Place: Before you start baking, make sure you have all the ingredients and tools you need. This will help you stay organized and prevent any mishaps.
- Use Fresh Ingredients: The fresher your ingredients, the better your julekage will taste. If possible, use organic or locally-sourced ingredients.
- Don't Overmix the Dough: Overmixing the dough will make it tough. Mix just until the ingredients are combined.
- Let the Dough Rise Properly: The dough needs to rise twice before it's ready to bake. Make sure you give it enough time to rise, or your julekage will be dense and heavy.
- Bake the Julekage at the Right Temperature: The ideal baking temperature for julekage is 350°F. If you bake it at a higher temperature, it will brown too quickly and the inside will be undercooked.
- Let the Julekage Cool Completely Before Frosting It: If you frost the julekage while it's still warm, the frosting will melt and slide off. Let the julekage cool completely on a wire rack before you frost it.
Conclusion:
Danish julekage is a delicious and festive bread that is perfect for the holiday season. It's easy to make and can be enjoyed by people of all ages. Whether you're a seasoned baker or a beginner, you're sure to love this traditional Danish treat. So gather your ingredients, put on your apron, and get ready to bake some julekage!
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