Danish Julekage Recipe

• 2 (0.25 ounce) packages active dry Yeast
• ¼ cup Warm Water (105 to 115 °F)
• 2 cups Warm Milk (110 to 115 °F)
• 1 cup Sugar
• ½ cup Butter/ Margarine (softened)
• 1 tbsp Shortening
• 2 tsp Salt
• 1 tsp Cardamom (ground)
• 3 Eggs (beaten)
• 8½ cups All-Purpose Flour
• 1 cup Raisins
• 1 cup Candied Fruit (chopped)
  
  Filling
• 2 tbsp Butter/ Margarine (melted)
• ¼ cup Sugar
  
  Topping
• ¼ cup Sugar
• 2 tbsp All-Purpose Flour
• ½ tsp Cardamom (ground)
• 2 tbsp cold Butter/ Margarine

• Combine yeast and warm water in a mixing bowl. Stir to dissolve the yeast.
• Add milk, sugar, butter, shortening, salt, cardamom, eggs and 4 cups flour. Beat the mixture till it turns smooth.
• Add raisins, candied fruit and enough flour to form soft dough.
• Turn the dough onto a floured surface and knead till it is smooth and elastic, for about 6 to 8 minutes.
• Place the dough in a greased bowl and turn it to coat all the sides.
• Cover the dough and allow it to rise till it has doubled, for about 1¼ hours.
• Punch the dough and turn it to a lightly floured surface.
• Divide the dough into 2 pieces.
• Roll each dough piece into a 12x9x12 inch log.
• Combine butter and sugar together.
• Place the filling in the center of the log and roll the dough starting with the long side pinching the seams to seal. Tuck the ends under.
• Repeat with the other dough piece.
• Grease 2 9x5x3 inch loaf pans.
• Place the loaves in the loaf pans. Cover the pans and let the loaves rise for 45 minutes till they double in size.
• Prepare the topping by mixing sugar, flour and cardamom.
• Cut in butter and mix till it forms coarse crumbs.
• Sprinkle over the loaves.
• Bake the loaves at 350 °F (175 °C) for 50 to 60 minutes till they turn golden brown.
• Remove and cool on wire racks.