I like to bake Julekage. It's a Scandinavian bread similar to Panettone or Stollen (without the sugar on top). Sometimes it's drizzled with frosting, but I prefer it without. The recipe on your website is for a quick bread version, but I much prefer (and have only ever seen/eaten) it as a yeasted bread. I love all of the fruit bits in it. It's typically baked in a round (but does not get as high as Panettone), but this year I baked it in a loaf pan so the slices would all be even. It has cardamom (read: yumminess) and I add a special ingredient: fiora di sicilia. It adds that special little extra goodness.

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