Julekage (Norwegian Christmas Bread)

3 packages dry yeast
1/4 cup warm water

2 cups milk, scalded and cooled
1 cup shortening
1 cup sugar
2 eggs, beaten

Mix together:
1 tsp salt
1 tsp cardamom
1 cup raisins
1 cup citron, cut up
7 cups flour

Soften yeast in water; add to cooled milk. Cream shortening and sugar and add to milk. Add eggs and remaining ingredients which have been pre-mixed together. Mix well. Place dough in greased bowl and turn so that all sides are coated lightly with shortening. Allow dough to double in size; punch down and let rise again. Shape into loaves and allow to rise until double. Bake at 350F for 45-50 minutes. Remove from pan and brush loaves with melted butter.

Yield: 5 one pound loaves