Return to Recipe Index | Previous Recipe | Next Recipe
3 Loaves:
1 pint milk
¾ cup butter
¾ cup sugar
1 cup raisins
¾ cup citron
1 pkg yeast
1 teaspoon cardamom
½ teaspoon salt
white flour
6 Loaves:
2 pints milk
1½ cup butter
1½ cup sugar
2 cups raisins
1½ cup dried fruit
2 pkg yeast
2 teaspoons cardamom
1 teaspoons salt
white flour
Lucy's Note: This is the best recipe for Jule Kage I've ever tried. I discovered the card in my grandmother's recipe box last year. I made it this year with my two granddaughters, Haley and Vanessa, showing them the tricks she taught me so many years ago. The girls had dough up to their elbows! It is at least a six generation family tradition to bake this at Christmas.
Make sponge of 2 cups flour, ½ cup sugar, 2 cups warm milk, 1 pkg yeast. Let rise ½ hour
Heat remaining milk with butter, remaining sugar, butter and salt. Add to sponge and mix thoroughly.
Add flour and fruit. Mix to medium dough. Knead on floured board until dough does not stick to the board or hands.
Place in a greased bowl and let rise until double in bulk (about 1 hour)
Punch dough down and divide into 3 loaves.
Place on greased cookie sheets or in separate cake or pie pans.
Slash the tops and let rise about ¾ hour
Bake at 350 degrees about ¾ hour
Cover top with foil for the last 10 minutes if it browns too soon
Lucy's Note: I always grind the cardamom seeds fresh in a small blender cup. It has a richer flavor and makes the whole kitchen smell like Christmas. With all due respect to my great-grandfather, I don't care for citron, so I use a mixture of candied orange peel, currents, golden raisins and dried cranberries — in generous quantities because we prefer a lot of fruit.
