Yule Cake Recipe
Ingredients
| Flour | 12 Cup (16 tbs) | |
| Salt | 2 Tablespoon | |
| 2 Cubes Butter | ||
| Sugar | 1 1/2 Cup (16 tbs) | |
| Milk | 4 1/2 Cup (16 tbs) | |
| Dark raisins | 1 Pound | |
| 1 1/2 Lbs. Chopped Citron | ||
| Yeast square | 3 | |
| 4 Tsp. Cardamom Seed | ||
Directions
Melt butter in milk in large cooking utensil.
When lukewarm, add cardamom, sugar, yeast (dissolved in small amount of water), salt and flour (2 cups at a time); mix well after each addition.
When all flour is used, knead the dough well.
Put back in pan.
Cover with clean cloth; set in warm place to rise until double in size.
Sprinkle a large area with flour; roll dough all out flat.
Cover half with raisins and citron; cover with other half and roll out again.
Keep doing this until all raisins & citron are used.
Cut into four parts and shape into loaves.
Put in greased loaf pans; cover and let rise till up above pan.
Bake at 350 degrees for 1 hour; when removed from oven, butter tops of loaves.
May be frozen.
When lukewarm, add cardamom, sugar, yeast (dissolved in small amount of water), salt and flour (2 cups at a time); mix well after each addition.
When all flour is used, knead the dough well.
Put back in pan.
Cover with clean cloth; set in warm place to rise until double in size.
Sprinkle a large area with flour; roll dough all out flat.
Cover half with raisins and citron; cover with other half and roll out again.
Keep doing this until all raisins & citron are used.
Cut into four parts and shape into loaves.
Put in greased loaf pans; cover and let rise till up above pan.
Bake at 350 degrees for 1 hour; when removed from oven, butter tops of loaves.
May be frozen.
Chef
