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!

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Above pictured with cardamom ^^^

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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!

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