Jule Kage

• 2 pkg. yeast
• 1/2 c. lukewarm water
• 3 c. scalded milk
• 3/4 c. granulated sugar
• 1/2 c. butter
• 2 tsp. salt
• 2 eggs
• 8 c. all-purpose flour
• 8 oz. container red candied cherries
• 8 oz. container green candied cherries
• 1 c. dried currants

1. Scald milk; remove from heat.
2. Add butter, sugar and salt. Cool to lukewarm.
3. Add to yeast which has been dissolved in water. Add eggs and 3 to 4 cups flour.
4. I use mixer for this step.
5. Mix fruit with 1 cup flour before adding to mixture.
6. Keep adding flour; dough should not be too stiff.
7. Knead well.
8. Place dough in greased bowl and cover.
9. Let rise until double.
10. Punch down and let rise again.
11. Bake in a 350u0b0 oven for 35 to 40 minutes.
12. Remove from oven.
13. Brush tops with butter.
14. Remove from pans and when not quite cool, frost with confectioners frosting.
15. If you bring half and half cream to a boil before adding powdered sugar, the result will be better.
16. Makes 4 loaves.

yeast, water, milk, sugar, butter, salt, eggs, flour, cherries, cherries, currants

Taken from www.cookbooks.com/Recipe-Details.aspx?id=703954 (may not work)