Julekage(Norwegian Christmas Bread)

• 2 c. milk
• 3/4 c. sugar
• 1/4 c. butter
• 1/2 tsp. salt
• 1/2 tsp. cardamon (ground)
• 1 envelope dry yeast
• 1/4 c. warm water (105~ to 115~)
• 1 egg (at room temperature)
• 7 to 8 c. flour
• 1 c. mixed, candied fruit and peel, in 1/4-inch dice
• 1 c. golden raisins
• decorations (warm honey and candied fruit or confectioners sugar glaze, candied red cherries or citron)

1. In saucepan, scald milk. Stir in sugar, butter, salt and cardamon. Cool to lukewarm.
2. In a large warm bowl, dissolve yeast in warm water. Stir in milk mixture, egg and half the flour; beat to mix well. Stir in candied fruit, raisins and enough remaining flour to make dough stiff enough to knead.
3. Turn out on floured surface, cover dough with bowl and let rest 10 to 15 minutes.

milk, sugar, butter, salt, cardamon, yeast, warm water, egg, flour, mixed, golden raisins, confectioners sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=675985 (may not work)