Tuesday, December 11, 2018

Julekage - #BreadBakers

“How can a nation be called great if its bread tastes like kleenex?” -  Julia Child. Instead of kleenex-tasting bread make this wonderful bread called Julekage that tastes like all the holidays wrapped up in one slice.

This month the Bread Bakers were tasked with making Breads with Fresh Fruit and no White Sugar. I've had Julekage on my list as something I wanted to make in the holiday season, so I found a way to adapt the recipe to meet the challenge.

In many Scandinavian countries Julekage, which is pronounced yoo-ley-key-yeh, is traditionally served around Christmas time.  It is a flavorful holiday bread that can be filled with dried fruit, golden raisins, and candied fruit or peel and is usually topped with white icing. Unless you are me and forget to put the icing on it - don't worry it is still delicious, and it actually makes it easier to toast without the icing dripping in your toaster.

Since we were not supposed to use white sugar I used a product called Better Baking Blend Coconut & Cane Sugar which is a blend pure, unrefined coconut and cane sugars. It can be used 1:1 for sugar in recipes. We also needed to use fresh fruit in our bread so I peeled and chopped up a Granny Smith apple and added it to the dough. 

This bread was so good hot from the oven with a little Kerrygold butter, and was equally delicious toasted with, once again, my favorite Kerrygold butter. It was so hard to stop at one or two pieces.

If you would like to know more about the Bread Bakers and see what the other bakers made for the Breads with Fresh Fruit and no White Sugar theme please scroll down below the recipe.

Printer Friendly Recipe

Dough ~
600g (4 cups) all-purpose flour, divided
30g (3 tablespoons) Better Baking Blend Coconut & Cane Sugar, divided
40g (⅓ cup) chopped almonds
50g (⅓ cup) raisins
25g (2 tablespoons) chopped candied lemon peel
25g (2 tablespoons) chopped candied orange peel
5g (1 teaspoon) salt
(1 teaspoon) grated lemon rind
½ teaspoon ground cardamom
½ teaspoon ground ginger
1 package dry yeast (about 2¼ teaspoons)
1 medium Granny Smith apple, peeled and chopped into small cubes
110ml (½ cup) warm water (38℃/100℉ to 43℃/110℉)
90g (6 tablespoons) butter, softened
5ml (1 teaspoon) vanilla extract
2 large eggs, lightly beaten
cooking spray
15ml (1 tablespoon) milk
pinch salt
1 large egg
15g (1 tablespoon) Better Baking Blend Coconut & Cane Sugar

Glaze ~
60g (½ cup) powdered sugar
10ml (2 teaspoons) hot water
¼teaspoon almond extract

Dough ~
  1. To a large bowl add 600g (4 cups flour), 20g (2 tablespoons) Better Baking Blend Coconut & Cane Sugar, and the next 8 ingredients (almonds through apple) in a bowl; mix to combine.
  2. Dissolve 10g (1 tablespoon) of Better Baking Blend Coconut & Cane Sugar and yeast in 110ml (½ cup) warm water in a large bowl; let stand 5 minutes. 
  3. Stir in butter, vanilla, and 2 beaten eggs until well-blended.
  4. Gradually add flour mixture; stir to combine. 
  5. Turn dough out onto a lightly floured surface and knead until smooth and elastic (about 8 minutes); add additional flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
  6. Place dough in a large bowl coated with cooking spray, turning to coat top.
  7. Cover and let rise in a warm place, free from drafts, 1 hour and 45 minutes (dough will not double in size).
  8. Punch dough down; let rest 5 minutes.
  9. Roll into an 28cm x 25 cm (11 x 9-inch) rectangle on a lightly floured surface. 
  10. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal.
  11. Place, seam side down, in a 23 x 13cm (9 x 5-inch) loaf pan coated with cooking spray.
  12. Cover and let rise 1 hour and 30 minutes.
  13. Preheat oven to 190℃ (375℉).
  14. Uncover the dough. 
  15. Combine milk, salt, and 1 egg; brush lightly over loaf.
  16. Sprinkle with Better Baking Blend Coconut & Cane Sugar and bake for 45 minutes or until loaf sounds hollow when tapped.
  17. Remove from pan; cool on a wire rack.
Glaze ~
Combine the powdered sugar, water, and almond extract in a small bowl; whisk until smooth.
Drizzle over loaf.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient. Our theme this month is Breads with Fresh Fruit and no White Sugar. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove at gmail.com.

This month, the Bread Bakers are making Breads with Fresh Fruit and no White Sugar, a theme chosen by Renu of Cook With Renu.

And don’t forget to check out all the amazing breads baked by our talented bakers ~

Tuesday, November 20, 2018

Peppermint Mocha Hot Cocoa Cake ~ #TheCakeSliceBakers

"Oh, the weather outside is frightful, but the fire is so......." hang on, since this is Hawaii the weather is only frightful in the heat of September/October or if a hurricane is coming. That doesn't stop us from celebrating the winter season with yummy cakes.

Tuesday, November 13, 2018

Hartford Election Cake ~ #BundtBakers

Honestly, these days I think there should be cake at every election.  
At least there would be something to look forward to.

Tuesday, October 23, 2018

Saturday, October 20, 2018

Spiced Pumpkin Cheesecake ~ #TheCakeSliceBakers

Advice from a pumpkin - be well-rounded, get plenty of sunshine, have thick skin, keep growing, be outstanding in your field, think big, make spiced pumpkin cheesecake.

Thursday, October 18, 2018

Coffee and Cream Marbled Bundt Cake ~ #BundtBakers

"I believe humans get a lot done, not because we're smart, but because we have thumbs so we can make coffee". Those thumbs also help us make delicious cakes like this coffee and cream bundt.

Tuesday, October 9, 2018

Garlic Butter Glazed Talami Bread - #BreadBakers

“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight.” —M.F.K. Fisher

Tuesday, September 11, 2018

Red Wine Rosemary Bread ~ #BreakBakers

"There is a communion of more than our bodies when bread is broken and wine drunk" - M.F.K. Fisher.

Thursday, August 16, 2018

Apple Zucchini Nut Mini Bundts ~ #BundtBakers

You know how they say to eat your fruits and vegetables?  I do it in bundt form with these Apple Zucchini Nut Mini Bundts.

Thursday, July 19, 2018

Hawaiian Plantation Ice Tea Bundt Cake - #BundtBakers

Imagine a delicious glass of summer iced plantation tea. Take a long cool sip. Listen to the
ice crackle and clink. Now imagine that tea in cake form.

Tuesday, July 10, 2018

Gluten-Free Petite Vanilla Bean Scones ~ #BreadBakers

Just sitting here on the corner of awesome and bombdiggity - that is how I would describe these gluten free scones.

Thursday, June 21, 2018

Thursday, May 17, 2018

Kentucky Butter Bundt Cake ~ #BundtBakers

"I will never use a substitute for butter. Margarine is one molecule away from eating plastic. If I'm going to eat that type of food, it's going to be the real deal." - Paula Deen

Tuesday, May 8, 2018

Crunchy Seed Braid ~ #BreadBakers

“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” ~ James Beard

Tuesday, March 27, 2018

Tahini-Banana Snack Cake ~ #TheCakeSliceBakers

“Cake is happiness! If you know the way of the cake, you know the way of happiness!
If you have a cake in front of you, you should not look any further for joy!”  - C. JoyBell C.

Tuesday, March 20, 2018

Gâteau Breton ~ #TheCakeSliceBakers

Butter makes it better, butter makes everything better.  It certainly makes this Gâteau Breton better.

Peanut Butter Cookies ~ #CreativeCookieExchange

"Good, better, best. Never let it rest. Until your good is better and your better is best."
~ Tim Duncan. A great quote for basketball, and life in general.

Tuesday, March 13, 2018

Tuesday, February 20, 2018

Bananas Foster Cake ~ #TheCakeSliceBakers

"Baking and love go hand in hand, for as one bakes a tasty treat and fills the room with its sweet aroma, the true joy is to take what has been made and share it with another". ~ Heather Wolf

Italian Breakfast Cookies ~ #CreativeCookieExchange

Life is short.  Eat cookie for breakfast.

Thursday, February 15, 2018

Gluten-Free Almond-Raspberry Bundt Cake ~ #BundtBakers

"Don't despair over the food you can't have, remind yourself of all the good food that you can have."

The theme for #BundtBakers this month is Gluten-Free. I don't bake gluten-free very often, and I wondered if I should sit out this month.  One of my daughters tried going gluten-free for a while, so I made a few baked goods for her, but it didn't last long. However I love baking with the group and wanted to give it a try.  This recipe was originally just an almond bundt cake, but I love the combination of almond and raspberry.

This cake was made at the last moment since I mixed up my dates (I thought it was due next week - oops!) and had to bake it after work, so I was extremely grateful that it is easy to put together. I think that cleaning up afterwards took more time than getting it in the oven.  Instead of using the almond essence in the glaze I added some raspberry essence and it was the perfect touch of sweetness. As you can see from the photo below is was very easy to cut, and everyone agreed that it had a nice delicate crumb and was delicious.

If you would like to know more about #BundtBakers and see what the other bakers made for our Gluten-Free theme please scroll down below the recipe.

Gluten-Free Almond-Raspberry Bundt Cake 
Printer Friendly Recipe

Cake ~
  • 235g (1½ cups) Gluten-Free Multipurpose Flour (that contains xanthan gum)
  • 145g (1½ cups) almond flour
  • 300g (1½ cups) granulated sugar
  • 115g (½ cup) unsalted butter, softened
  • 25ml (2 tablespoons) vegetable oil
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 4 large eggs
  • 152ml (⅔ cup) milk, at room temperature
  • 200g (1⅔ cup) fresh raspberries
Glaze ~
  • 125g (1¼ cups) confectioners' sugar
  • ⅛ to ¼ teaspoon almond extract or 1 drop bitter almond oil
  • 30g to 45ml (2 to 3 tablespoons) heavy cream

Cake ~
  1. Preheat the oven to 165℃ (325°F).
  2. Spray a standard-size Bundt pan with baking spray; set aside
  3. To make the cake: In a medium bowl, whisk together the flours and xanthan gum.
  4. In a separate bowl, use an electric mixer to beat together the sugar, butter, oil, salt, baking powder, and vanilla and almond extracts until smooth and fluffy. Scrape the bottom and sides of the bowl once to incorporate any unmixed ingredients.
  5. Beat in the eggs one at a time; the mixture should become quite fluffy and light. Scrape the bottom and sides of the bowl, and beat briefly.
  6. Gently stir in the milk alternately with the flour mixture, one-third at a time, ending with the flour mixture. Scrape the bowl once more, and gently beat for 1 minute.
  7. Gently fold in the raspberries.
  8. Scoop the batter into the prepared pan.
  9. Bake the cake for 60 to 70 minutes, about 3 to 4 minutes past the point where the cake springs back when touched lightly in the center and a cake tester (or toothpick) inserted into the center comes out clean.
  10. Remove the cake from the oven, and cool it in the pan for 15 minutes before turning it out onto a rack to cool completely.
Glaze ~
  1. Whisk the glaze ingredients together and drizzle over the cooled cake.


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page. Many thanks to Stacy from Food Lust People Love, who is not only the host this month, but also the one who keeps everything in good working order here at #BundtBakers.  Thanks Stacy for all you do.

And don’t forget to take a peek at what other talented bakers have baked this month ~

Tuesday, February 13, 2018

Aebleskivers ~ #BreadBakers

"The laziest man I ever met put popcorn in his pancakes so they would turn over by themselves".  - W. C. Fields

Saturday, January 20, 2018

Peanut Butter Pretzel Cake ~ #TheCakeSliceBakers

It is time for The Cake Slice Baker's to announce our new book - the one we will be baking from throughout 2018.

Thursday, January 18, 2018

Tuesday, January 9, 2018

German Pretzel Rolls ~ #BreadBakers

"If you have extraordinary bread and extraordinary butter, it's hard to beat bread and butter." Jacques Pepin