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Julekake II

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. 1

    Cream butter and sugar

    Cream the butter and sugar until white and fluffy.

  2. 2

    Eggs and spice

    Add the beaten eggs and egg yolks, and stir in the ground cardamom.

  3. 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. 4

    Rising

    Let the dough rise for about 3 hours in a warm, draft-free place.

  5. 5

    Knead in the fruit

    Knead the dough with finely cut candied peel and cleaned raisins.

  6. 6

    Final proof

    Place the dough in a well-greased mold and let it rise for about 2 hours.

  7. 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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 545)~77% of the text changedremovedadded
250 g gr. smør (romtemperert). 150 g sukker. gr. sukker 2 stk egg (vispet). 2 stk eggeplommer. eggeblommer 125 g gr. sultanarosiner (renset/skylt). 125 g gr. sukat (finskåret). 10 g gr. kardemomme (malt, ca. 2 ts). 60 g gr. gjær (fersk). dl lunken melk (mengde mangler i kilden; regn ca. 3 dl). g siktet (melk og sigtet hvetemel (mengde — mængderne mangler i kilden; regn ca. 700 g). Rør smøret kilden) Smørret og sukkeret hvitt og luftig.. Tilsett røres hvitt; tilsættes de vispede eggene og eggeplommene, egg og rør inn den malte kardemommen.. Løs opp eggeblommerne samt kardemommen; gjæren i opløses med den lunkne melken. Rør den inn melk, røres litt om litt, efter litt i, vekselvis med det siktede hvetemelet, til en godt sammenarbeidet deig.. La sigtede hvetemel; deigen heve arbeides godt, staar til hævning i ca. 3 timer på et lunt, trekkfritt sted.. Elt opp deigen timer; eltes op med finskåret den finskaarne sukat og de rensede rosiner.. Legg deigen rosiner, haves i en godt smurt form og la den heve form, hæves igjen i ca. 2 timer.. Stek kaken timer og stekes i varm ovn (ca. 180 °C) i ca. 1 time. Dekk med bakepapir eller folie om den blir for mørk.

Note on Modernised

Mengdene på melk og hvetemel mangler i den trykte/OCR-leste ingredienslisten; disse er ført opp uten mengde med veiledende forslag i note. Gram er beholdt, kardemomme oppgitt både i gram og teskje-anslag. Fremgangsmåten er delt i nummererte trinn og modernisert språklig (sultanarosiner = sultanas/rosiner).

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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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