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
- 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.
- 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.
- 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.
- 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.