Norwegian Yule Bread (Julekage)

Karen Sokol, from the kitchen of Bernice Berntsen Pierson.

My mother made this sweet bread for us to eat many Christmas mornings. She was happy to make it because her father was from Norway.

1/2 medium navel orange, unpeeled

1/2 c. raisins

1/2 c. boiling water

2 slices red or green pineapple and a few candied cherries, cut up, optional.

3½ c. flour

1/2 c. sugar

1 tsp. salt

1/2 tsp. cardamom

1 T. yeast

1/4 c. warm water

1 tsp. sugar

1 c. milk

1/4 c. margarine

1 egg

Rinse orange, remove and discard seeds. Rough chop or process quickly in mini food processor. Set aside for later use. Combine 1/2 c. raisins with 1/2 c. boiling water, let stand 1 minute for raisins to soften, and then drain well. Turn raisins onto paper towel to absorb excess water. Set aside.

In a large mixing bowl, combine 3 c. flour, 1/2 c. sugar, 1 tsp. salt, and 1/2 tsp. cardamom. Mix well. Set aside. Soften 1 T. yeast in 1/4 c. warm water with the 1 tsp. of sugar added. Set aside.

Heat but do not boil: l c. milk and 1/4 c. (4 T.) margarine. When cooled enough, add to the flour mixture. Add yeast mixture, and then add 1 egg.

Blend at low speed until moist and well mixed.

By hand, stir in softened 1/2 c. raisins, orange, and the candied fruit. Add more flour, if needed, to make a firm dough, probably 1/2 c. Turn onto a lightly floured counter and knead until smooth and elastic, 5 to 8 minutes.

Place dough in a greased bowl. Cover, let rise until doubled about 1½ hours.

Punch down dough. Shape into 1 round loaf. Place in buttered round 9" layer cake pan. Flatten dough slightly to spread it over the bottom of the pan. Cover and let rise in a warm place until double about 45 minutes.

Bake at 350 degrees for 35 to 40 minutes, until golden brown. Cover last few minutes with foil if it gets too dark. Remove from pan to cool on a wire rack. Frost completely.

My mother made a flower on top using almonds for pedals with a candied cherry for the center. Makes 1 round loaf.

Frosting:

3 T. margarine

1 T. milk

Dash salt

1½ c. powdered sugar

1/2 tsp. vanilla

Heat margarine and milk together until margarine melts. Remove from heat. Add dash of salt, powdered sugar and vanilla. Beat with hand mixer, adding more powdered sugar if needed to make thick frosting.