Danish Julekage

• 2 packages (1/4 ounce each) active dry yeast
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 2 cups warm milk (110u0b0 to 115u0b0)
• 1 cup sugar
• 1/2 cup butter, softened
• 1 tablespoon shortening
• 2 teaspoons salt
• 1 teaspoon ground cardamom
• 3 eggs, beaten
• 8-1/2 to 9 cups all-purpose flour
• 1 cup raisins
• 1 cup chopped candied fruit
• 2 tablespoons butter, melted
• 1/4 cup sugar
• 1/4 cup sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cardamom
• 2 tablespoons cold butter

1. In a bowl, dissolve yeast in warm water. Add milk, sugar, butter, shortening, salt, cardamom, eggs and 4 cups flour; beat until smooth. Stir in raisins, candied fruit and enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12x9-in. rectangle. Brush with butter and sprinkle with sugar to within 1/2-in. of edges. Roll up, jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place, seam side down, in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
4. Preheat oven to 350u0b0. For topping, combine sugar, flour and cardamom; cut in butter until mixture resembles coarse crumbs. Sprinkle over loaves. Bake 50-60 minutes or until golden brown. Remove from pans to cool on wire racks.

active dry yeast, warm water, warm milk, sugar, butter, shortening, salt, ground cardamom, eggs, allpurpose, raisins, candied fruit, butter, sugar, sugar, flour, ground cardamom, cold butter

Taken from www.tasteofhome.com/recipes/danish-julekage/ (may not work)