INGREDIENTS:
    1/2 cup margarine
2 cups milk
1/2 cup water
4 cups flour
2 packages rapid rise yeast
1/2 cup sugar
2 teaspoons salt
1/2 teaspoon ground cardamom
8 cups of flour, divided
2 cups mixed diced candied fruit
milk
PREPARATION:
Melt margarine with milk and water. In a large bowl, combine 4 cups of flour with dry ingredients. Add margarine mixture and combine with an electric mixer. Beat until batter falls in sheets from beaters.
lovely memories I have of Dad making loaves of Julekake for Christmas. You just can't beat the smell of bread baking. The best way to eat this bread is still warm from the oven or even better - toasted with real butter on it. I hope you'll enjoy my family's favorite Christmas bread.  

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2 pkgs dry yeast
1/2 cup warm water
1 tsp. sugar
1 cup milk, scalded
1/2 cup butter
1 egg beaten
1/2 cup sugar
1/2 tsp. salt
3/4 tsp. cardamom
approx. 5 cups flour
1/2 cup citron
1/2 cup candied cherries
1/2 cup white raisins
Dissolve yeast and a little sugar in warm water. Scald milk then add butter. Cool to lukewarm. Add egg and yeast to the milk, butter mixture. Add sugar, salt, and cardamom. Beat in 2 cups flour and mix well. Mix fruit with a little of the remaining flour so it doesn't stick together and add. Stir in rest of flour.
Knead on floured cloth until smooth. Place in greased bowl. Cover and let rise until doubled. Divide into two parts and form round loaves. Put on greased cookie sheets. Let rise until nearly double.
Bake at 350° F for 30 to 40 minutes. While still warm, brush with soft butter or decorate with powdered sugar icing mixed with almond flavoring. Decorate with candied cherries and almonds,if desired.