Julekake

Directions

In large mixing bowl combien 2½ cups all-purpose flour, 2 packages active dry yeast, and ¾ teaspoon ground cardamom.

In saucepan heat 1¼ cups milk, ½ cup butter or margarine, ½ cup sugar, and 1 teaspoon salt just until warm (115-120); stir constantly.

Add to dry mixture in mixing bowl; add 1 egg.

Beat at low speed of electric mixer for ½ minute, scraping sides of bowl constantly.

Beat 3 minutes at high speed.

By hand, stir in 1 cup mixed candied fruits and 1 cup light raisins.

Stir in enough of 2 to 2½ cups all-purpose flour to make a soft dough.

Turn out on lightly floured surface, knead until smooth (8 to 10 minutes).

Place in greased bowl; turn once.

Cover; let rise until double (1¼ to 2½ hours).

Punch down; divide in half. Cover and let rest 10 minutes. Shape into 2 loaves. Place in two 9×5×3-inch loaf pans. Cover; let rise until double (about 45 minutes). Combine 1 beaten egg yolk and 2 tablespoons water; brush over loaves. Bake at 350℉ (180℃) for 35 to 40 minutes. Remove from pans. Cool. Drizzle with Confectioners’ Icing. Trim with almonds and candied cherries.