2 pkgs. or cakes of active dry or compressed yeast
1/4 c. sugar
1/2 c. lukewarm milk
1/4 tsp. salt
1/2 tsp. vanilla
1/2 tsp. grated lemon rind
2 eggs, lightly beaten
1/2 tsp. ground cardamom
3 to 4 c. flour
1 c. mixed candied fruits (lemon, orange, cherry, pineapple)
1 tbsp. flour
8 tbsp. (1 quarter-pound stick) unsalted butter, softened

Sprinkle the yeast and 1 tablespoon of the sugar over the lukewarm milk. Let the mixture stand in the cup for 2 or 3 minutes, then stir gently to dissolve them. Set in warm place. When the yeast begins to bubble in about 8 to 10 minutes, stir it gently, and with a rubber spatula, transfer it to a large mixing bowl. Stir in the salt, vanilla, lemon rind, eggs, cardamom and the remaining sugar. Then add 3 cups of flour, a little at a time, stirring at first and then kneading until the dough becomes firm enough to be formed into a ball.

Shake the candied fruits in a small paper bag with 1 tablespoon flour. (The flour will prevent the fruits from sticking together and enable them to disperse evenly throughout the dough). Now add the fruits and the softened butter to the dough and knead for about 10 minutes, adding more flour, if necessary, to make the dough medium soft.

The finished dough should be shiny and elastic, and its surface blistered. Shape into a ball and place in a large bowl. Dust the top lightly with flour, cover with a kitchen towel and set it in a warm draft-free place. In 45 minutes to 1 hour the dough should double in bulk and leave a deep depression when two fingers are pressed into the center.

After removing the dough, preheat the oven to 350 degrees. Punch the dough down with your fists and knead again quickly. Shape it into a fat loaf and put it into a lightly buttered 1 1/2 quart loaf pan. Cover again with the towel and let the dough rise in a warm spot for 15 to 20 minutes until it is almost double in bulk.

Bake the JULEKAGE in the center of the oven for 45 minutes. Remove the loaf from the pan and let it cool on a cake rack. It will keep well for 2 or 3 weeks if wrapped well in aluminum foil and refrigerated.