Jule Kaga

Ingredients

1 package active dry yeast
1/2 cup warm water
3/4 cup Roberts Milk, scalded
1/2 cup sugar
1 teaspoon salt
1/2 cup Roberts Butter
4 cups sifted flour
1 teaspoon ground cardamom
1/2 cup raisins
1/4 cup chopped citron
1/4 cup chopped candied cherries
1/4 cup chopped almonds
Confectioner's Frosting

Preparation

In a large warm bowl, soften yeast in warm water. Combine scalded milk, sugar, salt and butter; cool to lukewarm. Stir milk mixture, 2 cups flour and cardamom into yeast and beat until smooth. Stir in remaining flour to make a stiff dough; turn out onto lightly floured board. Knead until smooth, about 10 minutes. Place dough in a buttered bowl, turning to butter top. Cover and allow to rise in a warm place until double in bulk, about 1 hour. Punch down dough; turn onto lightly floured board. Knead in raisins, citron, candied cherries and almonds until well-distributed. Form dough into a smooth round ball; place on a buttered baking sheet. Cover and allow to rise in a warm place until double in bulk, about 1 hour. Bake at 375° about 40 minutes, or until loaf sounds hollow when tapped lightly. Cool on wire rack. Frost with Confectioner's Frosting and decorate with additional almonds and candied fruit.

Yield: 1 loaf

Notes:

Bread is thoroughly baked when the loaves are well-colored on the sides and bottom and when loaves sound hollow when tapped lightly with the fingers.