Julekake (Norwegian Christmas Bread with Raisins and Mixed Peel)

Norwegian julekake sits somewhere between a soft enriched loaf and a festive fruit bread, with a tender milk-and-butter crumb and the gentle warmth of cardamom running through it. Traditionally associated with Christmas baking, it is shaped as a loaf, proved until light, then baked to a deep golden crust. Raisins and candied orange peel give each slice pockets of sweetness and citrus, while the bread itself stays soft enough to serve plain, spread with butter, or lightly toasted the next day. Its appeal is in that combination of rich dough, aromatic spice and simple slice-and-share practicality.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Norwegian festive baking
Flavor profile Sweet • Fruity • Cardamom-spiced • Buttery
Techniques Kneading • Proving • Baking
Key equipment Stand mixer • Loaf pan • Oven
Cooking style Make-ahead friendly • Freezer-friendly

Why this recipe works

  • Classic enriched dough: Milk, egg and butter create the soft, tender crumb expected from a festive Scandinavian-style loaf.
  • Warm, balanced flavour: Cardamom gives gentle spice while raisins and candied peel add sweetness and citrus through the loaf.
  • Keeps and freezes well: The baked loaf can be wrapped, chilled briefly, or frozen in slices for easy serving later.

Get the most out of this recipe

Timing notes

  • Use the dough, not just the clock: Enriched dough can rise slowly, especially in a cool kitchen. Look for a doubled first prove and a loaf that crowns above the tin before baking.
  • Let the crumb set: Cooling before slicing helps the tender interior firm up, giving cleaner slices and a less compressed texture.

Ingredient notes

  • Cardamom is key: Fresh, fragrant ground cardamom gives julekake its recognisable warmth; stale spice will make the loaf taste flat.
  • Choose the dried fruit to suit: Raisins give a deeper dried-fruit flavour, while sultanas can be used for a softer, sweeter result.
  • Soften the butter properly: Butter should be soft enough to incorporate smoothly into the dough, but not melted or oily.

Texture tips

  • Build structure before adding butter: Kneading the dough until smooth before working in the butter helps the loaf rise well while keeping the crumb soft.
  • Protect the crust if needed: If the top darkens too quickly, cover it loosely with foil so the centre can finish baking without an over-browned crust.

Make-ahead tips

  • Freeze in slices: Slice the cooled loaf before freezing so individual portions can be defrosted as needed.
  • Refresh before serving: Warm defrosted slices briefly in a 180°C (355°F) oven to bring back a softer crumb and fresher aroma.
  • Best on the day it is baked: The loaf is at its softest once cooled on baking day; leftovers are excellent lightly warmed or toasted.

Equipment you'll need

Cooling rack Loaf pan Mixing bowl Oven Stand mixer
Ingredients
Instructions
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  1. Warm the milk until just lukewarm, then stir in the caster sugar and instant yeast. Leave for 5 minutes until the surface looks slightly foamy.
  2. In a stand mixer bowl, mix the bread flour with the fine sea salt and ground cardamom. Add the milk mixture and the eggs, then mix to a shaggy dough.
  3. Knead on medium speed for 6 to 8 minutes until smooth and elastic. Add the softened butter a little at a time and knead for 3 to 5 minutes more until fully incorporated and the dough is glossy.
  4. Tip the dough onto a lightly floured surface and gently knead in the raisins and candied orange peel until evenly distributed. Shape into a ball and return to the bowl.
  5. Cover and leave to prove in a warm place for 60 to 75 minutes, until doubled in size. The dough should feel airy and spring back slowly when pressed.
  6. Grease a loaf pan, then shape the dough into a neat log and place it seam-side down in the pan. Cover and prove for 35 to 45 minutes, until the dough crowns about 2 cm above the rim.
  7. Heat the oven to 180°C (355°F). Bake for 30 to 35 minutes until deep golden and the loaf sounds hollow when tapped; if it browns too quickly, loosely cover the top with foil.
  8. Cool in the tin for 10 minutes, then turn out onto a cooling rack. Leave to cool for at least 15 minutes before slicing so the crumb sets.

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Recipe notes

Tips

  • If your kitchen is cool, prove the dough in an oven that is switched off with the light on, and keep it covered so the surface does not dry out.
  • For an even rise, shape the loaf tightly and place it seam-side down in the tin so it holds its structure during the second prove.
  • If serving to anyone vulnerable, use eggs that are within date and handle the enriched dough hygienically, as it contains raw egg before baking.

Substitutions

  • Replace Candied orange peel with Candied lemon peel for a slightly sharper citrus note.
  • Replace Raisin with Sultana for a softer, sweeter dried fruit.

Storage

  • Refrigerate up to 3 days
  • Store well wrapped; the loaf keeps best at cool room temperature for up to 2 days, or in the fridge for up to 3 days. Freeze sliced for up to 2 months and defrost at room temperature, then warm briefly in a 180°C (355°F) oven to refresh.

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Recipe overview

  • Servings: 10 servings
  • Yield: julekake loaf
  • Total time: 3h (30min active)
  • Difficulty: Medium
  • Cuisine: Nordic
  • Allergens:
    Eggs Gluten Milk Wheat
Freezer friendly Kid friendly
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Equipment you'll need

Cooling rack Loaf pan Mixing bowl Oven Stand mixer
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Bread flour

1 cup ≈ 120 g
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Caster sugar

1 cup ≈ 200 g
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Fine sea salt

1 cup ≈ 268.8 g
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Ground cardamom

1 cup ≈ 96 g
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Instant yeast

1 cup ≈ 149.333333 g
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Raisin

1 cup ≈ 145 g
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