A classic cake recipe foubd in “Mat for Alle” (Food for Everyone) Published by Tiden Norske Forlag in 1985
This type of Norwegian Christmas cake is a strange phenomenon, as we really bake it all year long. It is largely for sale in the stores all year too. And we call it Christmas cake whenever we eat it. It is mostly served either with just butter, or with butter and brown cheese. The name is so incorporated in people my age’s everyday speech that I do not think we really remember that the name really has to do with Christmas.
A nice old-fashioned cake recipe found in “Gjærbakst” (Yeast Baking) pyblished by Hjemmets Kokebokklubb in 1979
A delicious and easy variation on the Norwegian Christmas Cake from back when Granny was young. The cake tastes best fresh, but is suitable for freezing. Thaw it and heat it lightly in the oven before serving and it tastes almost fresh as new.
A dark, highly spiced slab gingerbread (what the Elizabethans would have called a sweetmeat) that’s rather firm like panforte, and ever so good cut into small diamonds to serve with brandy after dinner.
The success of this deliciously rich, moist cake lies in soaking the dried mixed fruits in strong dark tea the evening before; the tea adds a subtle depth of flavor to the cake. For this reason you will need a little advance planning to allow time to soak the fruits. It is worth it though so don’t be put off.