First of all, this is a bread. This is a candied fruit Norwegian loaf, usually eaten at Christmas but can be enjoyed anytime. It is really delicious. Honest! It is called Julekake, which could be construed as meaning fruitcake. But I’m going with candied bread. Cause it is. I’m sticking to my story.
So… let’s just get to it, shall we? Ok. In a small saucepan melt 1 stick butter with 2C milk and 1/2C water. When melted and warm set aside.
In a large bowl combine 4C flour with 2 packets active dry yeast, 1/2C sugar, 2t salt, and 1/2t cardamom. Pour in butter mixture and beat til batter sheets off beaters. Stir in 2C mixed candied fruit. Gradually add in 4C more flour. Knead dough 6 – 8 minutes until smooth and elastic. Shape into ball, put in large greased bowl, turn to coat. Cover with plastic and then a tea towel.
Rise at least an hour, til doubled in size. Punch down, turn onto floured surface. Shape into two 9 x 5 loaves and place in greased pans. Brush tops with milk, cover and rise 45 – 60 minutes.
Bake at 375 F for 30 to 40 minutes til lightly browned. Cool on racks.
Please enjoy your candied fruit bread. It’s truly delicious. And it is not fruitcake!
Love, Grammy ❤