Best 7 Scandinavian Christmas Fruit Bread Julekage Recipes

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Experience the festive flavors of Scandinavia with the traditional Christmas fruit bread known as Julekage. This delectable treat is a staple in many Scandinavian households during the holiday season, filling homes with the sweet aroma of spices and dried fruits. With its rich history and unique taste, Julekage has become a beloved culinary tradition that brings families and friends together to celebrate the joyous occasion.

Here are our top 7 tried and tested recipes!

SCANDINAVIAN FRUIT BREAD ( JULEKAGE)



Scandinavian Fruit Bread ( Julekage) image

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

1 (1/4 ounce) package dry yeast
1/4 cup warn water (105 to 115 degrees)
3/4 cup lukewarm milk (scaled, then cooled)
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1 egg
1/4 cup shortening
1/4 cup raisins
1/3 cup cut-up citron or 1/3 cup mixed candied fruit
3 1/4-3 1/2 cups flour
butter, softened
1 cup powdered sugar
1 -2 tablespoon water

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

JULEKAGE



Julekage image

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

3 1/2 cups all-purpose flour (see Cook's Note), plus more for dusting
1/4 cup granulated sugar
1/4 cup milk powder, such as Nestle Carnation Dry Milk Powder
One 1/4-ounce package dry active yeast
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
Kosher salt
1/2 cup warm water (120 to 130 degrees F)
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest
1 stick (8 tablespoons) unsalted butter, at room temperature, plus melted butter for the bowl and cake pan
2 large eggs, lightly beaten, plus 1 large egg for the egg wash
1/3 cup dried cranberries
1/3 cup golden raisins
1/3 cup chopped candied orange peel
1/3 cup slivered almonds
2 tablespoons whole milk
2 tablespoons Swedish pearl sugar
1 cup confectioners' sugar
4 to 5 teaspoons whole milk
1/4 teaspoon almond extract

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.

SCANDINAVIAN CHRISTMAS FRUIT BREAD (JULEKAGE) RECIPE



Scandinavian Christmas Fruit Bread (Julekage) Recipe image

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

1 (1/4 ounce) package active dry yeast
1/4 cup warm water (105 to 115 degrees F)
3/4 cup lukewarm milk (scalded, then cooled)
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1 egg
1/4 cup shortening
1/2 cup raisins
1/3 cup cut-up citron or 1/3 cup mixed candied fruit
3 1/4-3 1/2 cups all-purpose flour
1/2 cup butter or 1/2 cup margarine, softened

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.

JULE KAKA



Jule Kaka image

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

Provided by Janice

Categories     Bread     Yeast Bread Recipes

Time 6h

Yield 48

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 158.6 calories, Carbohydrate 27.2 g, Cholesterol 11 mg, Fat 4.3 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 2.6 g, Sodium 138.9 mg, Sugar 7.4 g

DANISH JULEKAGE



Danish Julekage image

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

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
2 cups warm milk (110° to 115°)
1 cup sugar
1/2 cup butter, softened
1 tablespoon shortening
2 teaspoons salt
1 teaspoon ground cardamom
3 eggs, beaten
8-1/2 to 9 cups all-purpose flour
1 cup raisins
1 cup chopped candied fruit
FILLING:
2 tablespoons butter, melted
1/4 cup sugar
TOPPING:
1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cardamom
2 tablespoons cold butter

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.

JULEKAGE



Julekage image

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

2 packages (1/4 ounce each) active dry yeast
1/2 cup plus 1 teaspoon sugar, divided
1/2 cup warm water (110° to 115°)
3/4 cup warm milk (110° to 115°)
1/2 cup butter, softened
1 egg
1 teaspoon salt
1/2 teaspoon ground cardamom
5 to 5-1/2 cups all-purpose flour
1-1/2 cups chopped mixed candied fruit
1/2 cup golden raisins
FROSTING:
1 cup confectioners' sugar
2 tablespoons butter, melted
1 tablespoon milk
Red and green candied cherries

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.

JULEKAKE



Julekake image

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

1 package regular or fast-acting dry yeast
1/4 cup very warm water (120°F to 130°F)
3/4 cup very warm milk (120º to 130º)
1/2 cup sugar
2 tablespoons shortening
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1 egg
1/2 cup raisins
1/3 cup fruitcake mix (mixed candied fruit)
3 1/4 to 3 3/4 cups bread flour or all-purpose flour
1 egg yolk
2 tablespoons water

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

Tips:

  • Mise en place: Before you start baking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid 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 batter: Overmixing the batter can make your julekage tough. Mix just until the ingredients are combined.
  • Bake the julekage in a moderate oven: A moderate oven temperature will help to prevent the julekage from over-browning. Bake the julekage at 350 degrees Fahrenheit for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the julekage cool completely before frosting it: This will help to prevent the frosting from melting.

Conclusion:

Julekage is a delicious and festive bread that is perfect for Christmas breakfast or brunch. It is easy to make and can be enjoyed by people of all ages. Whether you are a seasoned baker or a novice, you are sure to impress your family and friends with this traditional Scandinavian treat.

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