Why are the amounts of milk and flour missing?

In the original recipe in Stor kokebok (1914, p. 545), the amounts of milk and sifted all-purpose flour are not given. You therefore have to go by the consistency of the dough: add lukewarm milk and flour alternately until you have a supple, well-kneaded yeast dough.

How long does the whole bake take?

Allow around 7 hours in total: 3 hours for the first rise, 2 hours rising in the mold after the candied peel and raisins are kneaded in, and about 1 hour baking in a hot oven – plus time for mixing and kneading.

How are the butter, sugar, and eggs combined?

Butter and sugar are creamed until white, then the beaten eggs (2 whole eggs and 2 egg yolks) and the cardamom are added. The yeast is dissolved in the lukewarm milk and stirred in little by little, alternating with the flour.

When do the raisins and candied peel go in?

Only after the first 3-hour rise: the dough is then kneaded with finely cut candied peel (125 g) and cleaned sultanas (125 g) before it is placed in a well-greased mold.

Julekake II

Name: Julekake II
Prep time: 45 min
Cook time: 6 h 15 min
Total time: 7 h
Yield: 12 servings
Cuisine: Norwegian
Ingredients: 250 g butter (at room temperature); 150 g sugar; 2 pcs eggs (beaten); 2 pcs egg yolks; 125 g sultanas (cleaned/rinsed); 125 g candied peel (finely cut); 10 g cardamom (ground, about 2 tsp); 60 g yeast (fresh); dl lukewarm milk (amount missing in the source; estimate about 3 dl); g sifted all-purpose flour (amount missing in the source; estimate about 700 g)

A rich mold-baked julekake (Norwegian Christmas bread) from Erken's Stor kokebok (1914) with 250 g butter, 150 g sugar, eggs and egg yolks, sultanas, candied peel, and cardamom; rises 3 hours, is kneaded with fruit, proofs 2 hours, and bakes about 1 hour. The amounts of milk and flour are missing in the source.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 545 (falt i det fri)

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About the dish

One of several julekake variations in the baking chapter of 'Stor kokebok' (1914). This variation is a rich, mold-baked julekake with plenty of butter, eggs, and egg yolks, giving a cake closer to a sweet yeast cake than to a bread.

How to make it

1
Cream butter and sugar
Cream the butter and sugar until white and fluffy.
2
Eggs and spice
Add the beaten eggs and egg yolks, and stir in the ground cardamom.
3
Yeast and flour
Dissolve the yeast in the lukewarm milk. Stir it in little by little, alternating with the sifted all-purpose flour, to a well-worked dough.
4
Rising
Let the dough rise for about 3 hours in a warm, draft-free place.
5
Knead in the fruit
Knead the dough with finely cut candied peel and cleaned raisins.
6
Final proof
Place the dough in a well-greased mold and let it rise for about 2 hours.
7
Baking
Bake the cake in a hot oven (about 180 °C (355 °F)) for about 1 hour. Cover with parchment paper or foil if it browns too much.

Changes from the original

The amounts of milk and all-purpose flour are missing in the printed/OCR-read ingredient list; these are listed without an amount, with guiding suggestions in a note. Grams have been kept, and cardamom is given both in grams and as a teaspoon estimate. The method has been divided into numbered steps and modernized in language (sultanarosiner = sultanas/raisins).

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 545) → 1949 (korrekturlest, s. 631)~85% av teksten endretfjernetlagt til

~~250~~ Julekake II. 750 gr. ~~smør~~ hvetemel 150 gr. ~~sukker 2 egg 2 eggeblommer 125 gr. sultanarosiner 125 gr. sukat 10~~ smør 200 gr. sukker 1 teskje kardemomme 60 gr. gjær ~~(melk og sigtet hvetemel — mængderne mangler i kilden) Smørret~~ 200 gr. rosiner 200 gr. sukat 3 del. melk. Melet, halvdelen av smøret og sukkeret ~~røres hvitt; tilsættes de vispede egg og eggeblommerne~~ samt ~~kardemommen; gjæren opløses med den lunkne melk, røres litt efter~~ krydderiene has sammen i et fat. Melken vannes litt ~~i, vekselvis med det sigtede hvetemel; deigen~~ og arbeides ~~godt, staar til hævning~~ godt i ~~3 timer; eltes op med den finskaarne sukat~~ deigen tillikemed gjæren. Heves i 20 minutter. Resten av smør og ~~de rensede rosiner, haves~~ sukker eltes i. Heves i ~~godt smurt form, hæves igjen~~ 15 minutter. Eltes på bordet, deles i 2 ~~timer~~ å 4 deler og tilsettes rosiner og sukar. Settes på smurt plate, heves i 15 minutter, smøres med egg og stekes i godt varm ovn i ca. 1 % time.

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Frequently asked questions

Why are the amounts of milk and flour missing?: In the original recipe in Stor kokebok (1914, p. 545), the amounts of milk and sifted all-purpose flour are not given. You therefore have to go by the consistency of the dough: add lukewarm milk and flour alternately until you have a supple, well-kneaded yeast dough.
How long does the whole bake take?: Allow around 7 hours in total: 3 hours for the first rise, 2 hours rising in the mold after the candied peel and raisins are kneaded in, and about 1 hour baking in a hot oven – plus time for mixing and kneading.
How are the butter, sugar, and eggs combined?: Butter and sugar are creamed until white, then the beaten eggs (2 whole eggs and 2 egg yolks) and the cardamom are added. The yeast is dissolved in the lukewarm milk and stirred in little by little, alternating with the flour.
When do the raisins and candied peel go in?: Only after the first 3-hour rise: the dough is then kneaded with finely cut candied peel (125 g) and cleaned sultanas (125 g) before it is placed in a well-greased mold.

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