Norwegian Holiday Bread

29 Oct

This Norwegian bread is similar to a fruitcake. It’s made with cardamon, raisins, preserved orange peel, preserved pineapple, and candied cherries with an icing spread on top garnished with extra candied cherries and angelica leaves.

-By Carrie (Strommen) Lennie


½ cup butter
½ cup milk
1 pkg. active dry or cake yeast
½ cup warm water
¼ cup granulated sugar
1 tsp salt
1 egg, slightly beaten
1 tsp powdered cardamon
1 cup light or dark raisins
¼ cup diced preserved orange peel
¼ cup diced preserved pineapple
¼ cup snipped candied cherries
3 ½ to 4 cups sifted all-purpose flour
Egg white, beaten
Powdered sugar
Candied cherries
Angelica leaves


  1. Make early on the day as follows: In saucepan, heat butter with milk until butter is just melted; cool to lukewarm. In 3-quart mixing bowl, sprinkle yeast onto warm water, then stir until dissolved.
  2. Stir in sugar, salt, egg, cardamon, raisins, orange peel, pineapple, cherries, milk mixture. Gradually stir in flour, beating well after each addition, until a stiff dough. Cover, let rise in a warm place, 80-85 degrees, until double, about 1 ½ – 2 hours.
  3. Turn dough on lightly floured board and knead lightly until no longer sticky. Grease a 2-pound coffee can well, shape dough into rounded loaf, place in can, let rise to double. Or divide in half, shape, place in 2 greased 1-pound coffee cans. Cover, let rise until double, about 1 hour.
  4. When bread has doubled, brush the top with beaten egg white. Bake at 350 degrees. One hour for the 2-pound can and 30-35 minutes for the 1-pound cans. Remove from cans at once, cool on racks. Decorate top with icing made of powdered sugar and a little water, garnish with cherries and angelica leaves.
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Posted by on October 29, 2011 in Breads


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