Julekake (we pronounce it yulekaga) is a Norweigan Christmas bread that has been a tradition in my family for many years. It started because of my Norweigan/Swedish grandmother – who I happen to be named after. It is seasoned with cardamom (an AIP re-intro -but you can always sub cinnamon) – studded with candied and dried fruit. We allowed ourselves to make and eat it only from Thanksgiving to New Years – and we loved it! Toasted, and dripping with butter.
Now that I can’t eat most of the ingredients – namely the flour, milk, butter, eggs and white sugar – I just did without – until I discovered the following recipe from Cook It Up Paleo. I altered it to make AIP Julekake – and it really does the trick for me! Love it!
Above pictured with cardamom ^^^
Pictured above with cinnamon ^^^
- Follow the directions from this recipe on Cook It Up Paleo, but make the following changes.
- I find it works better to up the apple cider vinegar to 1 Tablespoon – and just mix it in with the wet ingredients. Also sift the baking soda in with the dry – no need to add them last.
- Sift in 1 teaspoon of fresh cardamom to the dry ingredients if you have reintroduced seed spices – otherwise add 2 teaspoons of cinnamon (I actually love it with the cinnamon).
- Stir in 1 cup of raisins or dried fruit when you mix the wet and dry together.
- Potentially reduce the baking time depending on your oven. I use a convection oven and find that 30-40 minutes works better – but you want it to sound hollow when you tap on it.
- Enjoy and Merry Christmas!