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Julekage (pronounced yoo-ley-key-yeh) is a popular Norwegian Christmas fruit bread filled with candied fruit, golden raisins and cardamom. Glistening sugar and snow-white icing top this special holiday bread.
Yield 1 round loaf




  • 3 1/3 cups bread flour, divided
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/3 cup evaporated milk
  • 2/3 cup water
  • 1/2 cup unsalted butter
  • 1 large egg (room temperature)
  • 1/2 teaspoon ground cardamom
  • 1/4 cup citron or candied fruit (finely chopped)
  • 1/2 cup golden raisins


  • 1 large egg
  • 1 tablespoon milk
  • 1/3 cup sugar cube, crushed (or pearl sugar)


  • 1 cup confectioners’ sugar
  • 1 tablespoon water
  • 1 tablespoon butter (softened)
  • 1/2 teaspoon almond extract


  • In a stand mixer bowl, add 1 cup flour, yeast, sugar and salt; mix well. In a saucepan or microwave-safe dish, heat evaporated milk, water and butter to 120-130ºF (butter does not need to melt). Add to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds. Beat 2 to 3 minutes on medium speed. Add egg; beat 1 minute.
  • Switch to dough hook attachment. On low speed, gradually add enough remaining flour to make firm dough. On medium speed, knead until smooth and elastic, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Combine cardamom, candied fruit and raisins in a small bowl; set aside.
  • Punch down to remove air bubbles. Turn dough onto lightly floured surface; press flat. Spread candied fruit and raisins across dough. Fold dough; knead fruits evenly throughout dough. Cover and let dough relax 10 minutes.
  • Shape dough into a smooth ball; place on greased or parchment paper-lined baking sheet. Press dough to flatten somewhat.
  • Prepare glaze: Combine egg and milk. Brush over top and sides of dough. Cover; let rise in a warm place until indentation remains after touching. Brush again with glaze; liberally sprinkle sugar over top.
  • Preheat oven to 350°F.
  • Bake for 35 to 45 minutes until golden brown. Remove from pan; cool on rack.
  • Prepare icing: Combine icing ingredients (add additional sugar or water to get the desired consistency); drizzle over cooled loaf. For added color, sprinkle candied fruit on top of icing.


Get Bread Machine Method here.
Photo by A Treats Affair.

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Review & Comments

Shirley Zuehlke | Reply

Thank you so much for the recipe. I have used Red Star Yeast for many years and it is wonderful. Just have never gone to your web site. Keep up the good work. I do my baking by hand for most breads. When my children were young and in grade school, I made homemade bread all the time. UNTIL I heard my children were trading their homemade bread for bought commercial bread. This did not make me happy…….

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