Yulekaka

...but here's my Norwegian grandmother's recipe:

Julekaka

2 pkg yeast            2t salt
1/2c sugar              1t ground cardamom
2c milk                   7-8c flour
2 eggs                   1c raisins
1/2c melted butter   1c candied fruit

Proof yeast in a bit of milk with a little sugar. Mix milk, eggs, butter, salt and cardamom
and add to yeast mixture. Beat in 2-3c flour. Let rest 30 minutes. Beat in rest of flour and
fruit. Knead 10 minutes. Let rise until doubled. Form 3 loaves and brush with a mixture of
egg and milk. Let rise until doubled. Bake at 375° for 25-30 minutes.

And PLEASE take the time to grind your own cardamom! It makes a great difference. Good baking!

I was never around when my grandmother made them, but my mom made them round, free form. You see, my grandmother lived near my parents were both born, in - ta-daaa!! - South Dakota!

My relatives all settled around Frederick, and my grandma actually lived in Oakes, ND at the end. Lots of Scandhoovians, as my dad used to call them, around that area. Then a lot of them upped and moved to Oregon, where I was born.

Hmm.. still doesn't really ring a bell, sorry. As for the spelling of "Yulekaka", I bet the correct one is either of the following: Julekake (Norwegian), Julekage (Danish) or Julkaka (Swedish). However, most people associate various "kake" with round sponge cakes and the like. What you posted reminds me a lot more of christmas bread or the vørterbrøds that I mentioned in the above post.

These recipes are given partly by weights and partly in volume. Below, dl = deciliter, so 1 dl = 0.1 liter. Of the three recipes, I think the Swedish vörtbröd looks most enticing... there are more spices and more raisins in it compared to the others. I'm not a vørterbrød expert however, so here are the recipes for the Swedish vörtbröd (often referred to as traditional Swedish christmas bread) and the Norwegian vørterbrød:

Swedish vörtbröd (makes 2 loaves):

50 gr. fresh yeast

3 dl porter

2.5 dl christmas beer

50 gr. butter

0.5 dl vegetable oil (such as canola oil)

1 dl dark syrup

0.5 Tbsp ground bitter orange peel

1.5 Tbsp ginger

1 Tbsp cloves

0.5 Tbsp cardamum

1 Tbsp salt

6.75 dl bread flour

6.75 dl white rye flour

3 dl dark raisins

1. Dissolve the yeast in a bowl together with the porter, beer, oil and syrup.

2. Melt the butter together with salt and spices. Let cool before mixing together with the liquid ingredients from 1.

3. Gradually mix in flour, and work the dough gently until soft and elastic.

4. Ferment in the bowl until doubled.

5. Shape as two loaves and proof for approx. 1 hr.

6. Bake the breads for a total of 50 mins. The first 15 mins. at 175dC and the remaining 35 mins. at 150dC.

Norwegian vørterbrød (makes 2 or 3 loaves):

500 gr. white rye flour

1 tsp anise

1 tsp coriander

0.5 tsp cloves

1 tsp ground pepper

3 dl milk

1 dl dark syrup

50 gr. fresh yeast

3.3 dl beer (vørterøl, roughly equivalent to root beer I think...a rather malty non-alcoholic beer)

500 gr. bread flour

2 dl dark raisins

1. Mix the rye flour with half of the bread flour. Add anise, coriander, coronation and pepper. Dissolve the yeast in milk and syrup. Add beer, and stir the liquid into the flour mix.

2. Mix the dough, gradually adding bread flour until the dough lets go of the bowl. The dough should be soft and elastic. Cover and ferment until doubled, roughly 1 hr.

3. Divide the dough in 2 or 3 pieces, and carefully work in raisins. Shape as rounds or ovals, and proof for approx. 30 mins. Bake @ 200dC for 40 mins. Brush the loaves with water when they're done.

Good luck, and let me know if you try any of these :)

Hmm... that sounds "new". Are there whole grains in those recipes??