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Julekage from Grandma Edla to Cathryn to Nona Recipe

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This recipe for Julekage from Grandma Edla to Cathryn to Nona, by , is from The Olson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Nona (Olson) Boyink

Category:
Category:

Ingredients:  
Ingredients:  
2 yeast cakes or 2 tablespoons of yeast
1/2 cup of warm water
3 cups of scalded milk
3/4 cup of sugar
1/2 cup butter softened or melted
2 and 1/2 tsp salt
3 beaten eggs
enough flour to make a stiff dough
Add 1/2 cup currants
1/4 cup finely chopped citron
1 cup of raisins chopped,
1 cup candied cherries chopped (I use half green and half red)
2 tsp. cardamom.
Frosting:
1/2 cup butter
3 cups of sifted powdered sugar
vanilla
heavy cream to thin

Directions:
Directions:
Dissolve 2 yeast cakes or 2 tablespoons of yeast in 1/2 cup of warm water. And add to 3 cups of scalded milk (I use evaporated milk that I have diluted..no need to scald it), 3/4 cup of sugar, 1/2 cup butter softened or melted, 2 and 1/2 tsp salt (I donít use that much), and 3 beaten eggs and enough flour to make a stiff dough. Add 1/2 cup currants, 1/4 cup finely chopped citron,1 cup of raisins chopped,1 cup candied cherries chopped (I use half green and half red)
and 2 tsp. cardamom.

I have developed the following method which is the method Grandma used for rolls and bread:

Beat yeast, salt, liquid, cardamom and 3 cups of flour for 2 minutes
Add Eggs and beat for 1 minute
Add 2 cups of flour, fruit and butter and mix thoroughly.
Knead in additional flour to make a stiff dough. This makes about 6 and 1/2-7 pounds of dough so I make varying sizes of loaves.
Let it rise for about 90 minutes until doubled.
Punch down and let rise again then punch down and form loaves. Let loaves rise for 30-45 minutes and bake at 375 for 25-40 minutes depending on the size of the loaf.
Frost with butter and powdered sugar frosting.
Frosting: 1/2 cup butter to 3 cups of sifted powdered sugar and vanilla. I use heavy cream to thin and smooth the frosting.

Personal Notes:
Personal Notes:
I have made hundreds of loaves of this over the years!

 

 

 

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