About This Recipe
Julekake is a Norwegian Christmas bread that has found a devoted following among Canadian home bakers, especially those with Scandinavian roots on the Prairies. Cardamom is the star here — its warm, citrusy aroma fills the kitchen and sets this bread apart from ordinary sweet loaves. The dough comes together quickly with flour, instant yeast, eggs, and a touch of butter, then rises to a pillowy softness.
Fold in raisins and candied citrus peel, shape into braids or wreaths, and bake until golden. The result is a tender, slightly sweet bread with a fragrant crumb that tastes unmistakably festive. It's the kind of loaf that brings people to the table.
Tips for the Best Julekake (Norwegian Christmas Bread)
Knead the dough until smooth and elastic — about 8 to 10 minutes by hand — so the cardamom distributes evenly and the crumb turns tender rather than dense. Let it rise in a warm spot until doubled, then shape gently without squeezing out too much air. A light egg wash gives the finished loaf a glossy, bakery-worthy sheen.
What to Serve With It
Serve julekake warm alongside a strong cup of coffee or a mug of hot chocolate — it pairs beautifully with either. Slice it thick enough to appreciate the chewy crumb and the bursts of fruit throughout. It also makes a lovely edible gift wrapped in cellophane with a ribbon, perfect for neighbours or co-workers during the holiday season.
Storage & Reheating
Keep leftover slices at room temperature in an airtight container for up to three days. For longer storage, freeze the cooled loaf in a freezer bag for up to two months — it reheats well in a 350°F oven for ten minutes. A light dusting of powdered sugar before serving refreshes the look and adds a festive touch.
