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A lovely Scandinavian fruitcake type of bread. –Hansen’s Adirondack Lodge, Lake Pleasant, New York

Yield: Makes 2 loaves.


  • 2-1/2 cups milk
  • 4 packages dry yeast
  • 6 to 8 cups flour
  • 1 teaspoon salt
  • 2 teaspoons cardamom
  • 3/4 cup butter
  • 1/2 cup sugar
  • 1 cup dried currants
  • 1 cup golden raisins
  • 1/2 cup red candied cherries
  • 1/2 cup green candied cherries
  • 1/2 cup candied citron
  • 1 egg, beaten


In a saucepan heat the milk until lukewarm (not hot). Add the yeast and stir until dissolved. In a large bowl combine the flour, salt, cardamom, half the butter, and 1/4 cup of the sugar. Add the milk and yeast to the flour mixture and stir until smooth. Let stand 20 minutes. Add the remaining butter and sugar. Mix well. Let stand covered, another 20 minutes. Combine the fruit in a bowl and mix together. Stir into the dough and shape into 2 loaves. Place the loaves on a greased baking sheet or in 2 greased pie tins. Cover and let stand 15 minutes. Preheat oven to 350°F. Brush loaves with beaten egg and bake 45 minutes.

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