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1861-1900 - Scandinavian-American Immigrant Families in the Midwest
Julekake is a traditional Norwegian Christmas bread flavored with cardamom, studded with raisins, candied citrus peel, and sometimes almonds. Brought to the American Midwest by Scandinavian immigrants between 1861 and 1900, it remains a festive bread symbolizing heritage and holiday celebration.
Difficulty
Medium
Prep time
30 minutes
Cook time
35 minutes
Total time
1 hour 15 minutes plus rising time
Servings
12
Region
Midwest
Era introduced
1861-1900
Introduced by
Scandinavian-American Immigrant Families in the Midwest
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Julekake traveled to the American Midwest with Norwegian immigrants during the late 19th century, during a period of Civil War and railroad expansion. This sweet bread, seasoned with fragrant cardamom and filled with dried fruits, became a holiday staple in Scandinavian-American communities, preserving cultural identity through festive baking traditions.
Traditional Scandinavian-American holiday bread recipe preserved by immigrant families in the Midwest.
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Same table
Kringla is a lightly sweet, buttery Scandinavian cookie shaped like a pretzel, traditionally associated with church and holiday celebrations in the Midwest. Norwegian immigrants brought this recipe during the 19th century, where it became part of Christmas and Easter gatherings, symbolizing cultural continuity in immigrant farming communities.
Krumkake are thin, crisp Norwegian waffle cookies rolled into cones, often filled with whipped cream or preserved fruit. Introduced by Scandinavian settlers to the Midwest in the late 19th century, krumkake became holiday staples for Christmas and family celebrations, highlighting continuity of heritage and festive customs.
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