Julekage

This year for Christmas I made two loaves of Julekage (pronounced you-la-ka-ka). It's a traditional Swedish bread that my family makes. I first experienced it last year when my aunt Carol made some. It's a really good crusty bread dotted with raisins and dried fruit. It does not, I repeat, does not taste like fruit cake! It's really good toasted with honey on it.
Merry Christmas!

Julekage
by Gay Foster Ogren
2 cakes of yeast
3 cups milk, scalded
1/3 cup lukewarm water
3/4 cup sugar
1/2 cup butter
1/2 cup currants
8 cups flour
2 tsp salt
2 eggs, beaten
1/2 cup citron, chopped
3/4 cup raisins
1/2 cup candied cherries
1/2 tsp cardamom

Dissolve yeast in the lukewarm water. Pour scalded milk over butter. When lukewarm add yeast and sugar. Add half the flour and salt. Beat well for 10 minutes. Add eggs and beat thoroughly with the mixer. Add currants, citron, raisins, cherries, remaining flour and cardamom. Knead and place in a greased bowl to rise. When about doubled in size, shape into loaves (2) and place in greased pans. Brush tops with egg whites beaten a bit. When doubled in bulk, bake at 325 degrees for 40-45 minutes. May brush crusts after baking with butter or frost lightly with powdered sugar glaze.