Julekage (Danish Christmas Fruit Loaf)
Photo: Becky Luigart-Stayner
Typically baked with candied citrus rind and either spiced apples or dried fruit (our choice), this rich Scandinavian sweet bread is then crowned with a sweet, snowy-white glaze.
Yield: 1 loaf, 16 servings (serving size: 1 slice)
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Amount per serving
- Calories: 234
- Calories from fat: 26%
- Fat: 6.7g
- Saturated fat: 1.3g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 1.8g
- Protein: 5.9g
- Carbohydrate: 37.6g
- Fiber: 1.4g
- Cholesterol: 42mg
- Iron: 1.9mg
- Sodium: 249mg
- Calcium: 47mg
- 4 1/4 cups all-purpose flour, divided
- 3 tablespoons granulated sugar, divided
- 1/3 cup chopped almonds
- 1/3 cup raisins
- 1/4 cup nonfat dry milk
- 2 tablespoons chopped candied citron
- 2 tablespoons chopped candied lemon peel
- 2 tablespoons chopped candied orange peel
- 1 teaspoon salt
- 1 teaspoon grated lemon rind
- 1/2 teaspoon ground cardamom
- 1 package dry yeast (about 2 1/4 teaspoons)
- 1/2 cup warm water (100° to 110°)
- 6 tablespoons butter or stick margarine, softened
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- Cooking spray
- 1 tablespoon fat-free milk
- 1/8 teaspoon salt
- 1 large egg
- 1 tablespoon turbinado or granulated sugar
- 1/2 cup powdered sugar
- 2 teaspoons water
- 1/4 teaspoon almond extract
- To prepare dough, lightly spoon flour into dry measuring cups, and level with a knife. Combine 4 cups flour, 2 tablespoons granulated sugar, almonds, and the next 8 ingredients (almonds through cardamom) in a bowl.
- Dissolve 1 tablespoon of granulated sugar and yeast in warm water in a large bowl; let stand 5 minutes. Stir in butter, vanilla, and 2 beaten eggs until well-blended. Gradually add flour mixture; stir to combine. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour and 45 minutes. Dough will not double in size.(Press two fingers into dough. If indentation remains, the dough has risen enough.)
- Punch dough down; let rest 5 minutes. Roll into an 11 x 9-inch rectangle on a lightly floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray. Cover and let rise 1 hour and 30 minutes.
- Preheat oven to 375°.
- Uncover the dough. Combine fat-free milk, 1/8 teaspoon salt, and 1 egg; brush lightly over loaf. Sprinkle with turbinado sugar. Bake at 375° for 45 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on a wire rack.
- To prepare glaze, combine the powdered sugar, water, and almond extract in a small bowl. Drizzle over loaf.
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