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Norwegian Christmas cake

A Norwegian traditional Christmas cake everyone can manage
Prep Time45 mins
Cook Time30 mins
Resting time1 hr 45 mins
Total Time3 hrs
Course: Dessert, Snack
Cuisine: Norwegian
Keyword: Julebrød, Julekake, Norwegian Christmas bread, Norwegian Christmas cake
Servings: 2 Cakes


  • standing mixer
  • Kitchen scale
  • Small bowl
  • Measuer cup



  • 1 kg Flour
  • 0.5 l Full fat milk
  • 150 gr Sugar
  • 20 gr Cardamon black seeds only and ground
  • 1 tsp Salt
  • 50 gr Fresh yeast
  • 150 gr Smør
  • 300 gr Raisins


  • 1 Egg
  • 1 tbsp Milk


  • Add raisins to a bowl and cover water
  • Add all ingredients for the dough (except butter and raisins) to your mixing bowl
  • Mix on low speed for 15 minutes
  • Add butter small amounts at the time while mixing for another 15 minutes. The butter should be completely mixed in and the dough should let go of the sides of the mixing bowl after this stage
  • Strain the water of your raisins and gently coat them with some flour
  • Add the raisins to the dough and knead gently until well incorporated
  • Divide the dough in two using a kitchen scale
  • Pre-shape the dough into round boules and leave to rest under a kitchen towel for 15 minutes
  • Set the oven to 180 degrees Celcius
  • Form the dough into round boules again, making sure to get good tension in the dough
  • Place the round cakes on two baking trays covered with greaseproof paper
  • Press the cakes a bit down in the middle and cover with a kitchen towel
  • Leave to proof until doubled in sizes, this should take about 1-1.5 hours. Use the finger dent test to see if the dough is sufficiently proofed
  • Mix egg and tbsp of milk and brush the cakes on top
  • Slice the cakes if you want control over where the cakes open
  • Bake each cake for 20 to 30 minutes
  • If you can resist slicing the cake before completely cooled the cake will retain moisture better and last longer


If the cakes browns to much during baking you can cover the top with a sheet of baking paper.