This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

Jule Kage
(NORWEGIAN CHRISTMAS BREAD)

1 pkg. active dry yeast
1/4 cup warm water
1/2 cup butter
1/2 cup sugar
1 tsp. salt
1/2 tsp. ground cardamom
1 cup milk, scalded
4 1/2 to 5 cups sifted all-purpose flour
1 slightly beaten egg
1/2 cup seedless raisins
1/2 cup citron, diced
1/2 cup candied cherries, chopped

Soften yeast in water. Combine butter, sugar, salt, cardamom and milk; cool to lukewarm. Add 2 cups flour; beat well. Add softened yeast, egg and fruits. Add enough remaining flour to make soft dough. Turn out on lightly floured surface, knead until smooth. This takes 8 to 10 minutes. Shape dough in a ball; place in lightly greased bowl, turning to grease entire surface. Cover; let rise until double in bulk, about 2 1/2 hours.

Punch down. Turn out on lightly floured surface; divide into 2 parts; form into balls. Cover; let rest 10 minutes. Shape into two round loaves; place on greased cookie sheet. Cover; let rise until double in bulk, about 1 1/2 hours.

For glaze: Beat 1 egg yolk, slightly; add 2 tablespoons sugar and 2 tablespoons water. Mix well; brush over loaves before baking. Bake in preheated 350-degree oven 30 minutes or until done.–Yields 2 loaves.