Julekage

Name: Julekage
Ingredients: 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; 1 cup confectioners' sugar; 2 tablespoons butter, melted; 1 tablespoon milk; Red and green candied cherries

15 ingredients

4 steps

Ingredients

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
1 cup confectioners' sugar
2 tablespoons butter, melted
1 tablespoon milk
Red and green candied cherries

Directions

1

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.
2

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.
3

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.
4

For frosting, combine sugar, butter and milk until smooth; spread over loaves. Decorate with cherries.