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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. 1

    Rub in the butter

    Crumble the butter and flour together.

  2. 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. 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. 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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Time machine – what changed?

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

From1949Modernised
To1949Modernised
1949 (proofread, p. 631) → Modernised~71% of the text changedremovedadded
750 gr. mel g hvetemel. 1 teskje kardemomme ts kardemomme. 200 gr. g smør eller fett (eller annet fett). 175 » g sukker 4½ teskje bakepulver (pluss litt til å strø over). 4,5 ts bakepulver. 150 gr. g sukat (finskåret). 150 » rosiner g rosiner. 2 stk egg 3½ dcl. melk (pisket; ta vare på litt til pensling). 3,5 dl melk. 25 gr. g mandler Smør (skåret på langs). Smuldre smør og mel smuldres, tilsettes sammen.. Tilsett sukker, kardemomme, bakepulver, rosiner, den finskårne sukat, sukaten, melk og de piskede egg, hvorav eggene. Ta vare på litt holdes tilbake av egget til pensling. Deigen arbeides hurtig, trilles pensling.. Arbeid deigen raskt og trill den til en lang pølse, som formes pølse. Form den til en kringle på en smurt plate. Pensles plate.. Pensle med resten av egget, drysses med de dryss over mandlene skåret på langs skårne mandler, sukres og stekes strø sukker over. Stek ved jevn varme (ca. 200 °C) i ca. ¾ time.

Note on Modernised

Gram og teskjeer er beholdt; «jevn varme» er tolket som ca. 200 °C. Mandlene er oppgitt skåret på langs, som i teksten.

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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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