Search thousands of recipes reviewed by home cooks like you.

Jule Kaga

Jule Kaga

  • Prep

  • Cook

  • Ready In

Janice

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

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 48 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 159 kcal
  • 8%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 27.2g
  • 9%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 139 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Dissolve yeast in water.
  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.
  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.
  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.
  5. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until golden brown.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

JOSQUIN
26
12/18/2003

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

RevImmigrant
18
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.

Mombear
18
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!