Scandinavian christmas cake recipe

Scandinavian Christmas Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Scandinavian Christmas cake recipe is a delightful treat that captures the essence of the holiday season. Made with a combination of aromatic spices, dried fruits, and nuts, this cake is a traditional favorite in Scandinavian households. The rich and moist texture, coupled with the warm flavors of cinnamon and cardamom, make it a perfect dessert for festive gatherings. Whether you're celebrating Christmas or simply looking to indulge in a delicious cake, this recipe is sure to impress your family and friends.

Keywords: Scandinavian, Christmas cake, recipe, festive, traditional.

scandinavian christmas cake recipe details

Scandinavian christmas cake recipe, recipe Rating: 4.6
Number of votes:113 

Ingredients

	For the cake:
1 ½ tsp	salt
100 g	sugar
¾ tsp	ground cardamom, you may prefer to use ½ tsp as it can be rather overwhelming
350 g	plain flour
1 tbsp	baking powder
75 g	sultanas, replace with dried pineapple and mixed peel in roughly equal amounts, if preferred
75 g	dried apricots, roughly chopped
75 g	glacé cherries, chopped
350 ml	milk
60 g	butter, melted and cooled
3 large	eggs
	For the Glaze:
1 medium	egg white, beaten with
1 tbsp	water
	For the topping:
	granulated sugar or coarse sugar
	slivered almonds

Instructions

Preheat the oven to Gas Mark 4, 180ºC, 350ºF. Lightly grease a 2lb, 900g-1kg loaf tin.

In a medium-large bowl, mix all the dry ingredients until well mixed and evenly distributed and then stir in all the fruit.

In a separate bowl mix the milk, butter and eggs. Add the liquids to the dry ingredients and stir to combine thoroughly. If necessary add a little more milk if the mixture appears dry. Pour into the prepared tin and level the surface.

Mix egg white with water together in a small coffee cup and use a light pastry brush to apply the glaze. As the dough is wet and loose, it will not be easy but be gentle and take it slowly. Top with sugar and almonds if wished.

Bake for about 55 minutes or until tested done with a skewer. The top may crack but this is normal.

Allow to cool in the tin for about 15 minutes and then carefully turn out onto a wire rack to cool completely. Wrap the cooled cake in waxed paper or cling film and then in foil to store.

About this recipe:
Julekage comes in two forms; one risen with baking powder, as in this US-originated version, or yeast-risen, which is the more traditional. In that form they may be directly compared with the German Stollen (the plain form) or the Italian Panettone which is much lighter in texture and more cake-like.
Julekage is common throughout most Scandinavian countries.

Preparation time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a