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.
300 g [10.5 oz] margarine
8 dl [1,6 pt] milk
100 g [3,5 oz] yeast
300 g [10,5 oz] sugar
1 teaspoon cardamom
about. 1.3 kg [2,85 lb] flour
200 g [7 oz] candied citrus peel
200 g [7 oz] raisins
 Crumble the yeast into the baking bowl. Melt margarine and add it to the milk. Warm up to 37° C / 98,5° F (fingerwarm). Pour the milk mixture over the yeast. Stir until the yeast dissolves.
 Add sugar, cardamom, flour (hold some flour so the dough does not get too firm), candied peel and raisins. Work it all into a fairly solid dough. Cover the bowl and let the dough rise to double size in a warm place.
 Divide the dough into 3 pieces and form 3 round cakes. Place them on greased baking sheet and let rise for 15 minutes. Then press the middle of the cakes a little down and make a cut around the cakes. Brush with egg and leave the cakes to rise again for 30 minutes.
 Brush again with eggs. Bake at 200° C / 390° F for about 50 minutes on the bottom shelf until the cakes are done and has a nice brown colour.