Does the wreath need to rise?

No, it is raised with baking powder and the dough is worked quickly.

What is it brushed with?

With a little of the beaten egg that was kept back.

How long is it baked?

At a steady heat for about ¾ hour.

Christmas wreath cake

Julekringle is a yeast-free Christmas wreath cake: crumbled butter and flour, sugar, cardamom, baking powder, raisins, candied peel, milk and egg. The dough is rolled into a long sausage, shaped into a wreath, brushed, sprinkled with almonds and sugar and baked. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 631.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 631 (falt i det fri)

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About the dish

The wreath is raised with baking powder and worked quickly, so it is faster to make than yeast bakes for Christmas.

How to make it

1
Rub in the butter
Crumble the butter and flour together.
2
Add the rest
Add the sugar, cardamom, baking powder, raisins, finely chopped candied peel, milk and the beaten eggs. Keep a little of the egg back for brushing.
3
Shape the wreath
Work the dough quickly and roll it into a long sausage. Shape it into a wreath on a greased baking sheet.
4
Brush and bake
Brush with the rest of the egg, sprinkle with the lengthways-cut almonds and sprinkle sugar over. Bake at a steady heat (about 200 °C (390 °F)) for about ¾ hour.

Changes from the original

Grams and teaspoons are kept; steady heat is read as about 200 °C (390 °F). The almonds are given cut lengthways, as in the text.

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Frequently asked questions

Does the wreath need to rise?: No, it is raised with baking powder and the dough is worked quickly.
What is it brushed with?: With a little of the beaten egg that was kept back.
How long is it baked?: At a steady heat for about ¾ hour.

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