DISH RESEARCH · Dessert
Jólakaka
Also known as: Icelandic Christmas cake
Lífland’s Jólakaka creams margarine and sugar, adds an egg and works in wheat flour, baking powder, milk, lemon drops and raisins before baking for about an hour.
About Jólakaka
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Lífland’s Jólakaka mixes margarine and sugar with an egg, wheat flour, baking powder, milk, lemon drops and raisins. The lemon drops and dried fruit season its simple cake batter.
Margarine and sugar are stirred together until creamy. One egg is added next.
The bottom of the mixing vessel is scraped well. The remaining ingredients are added and worked together into the batter.
The cake bakes at approximately 150–170°C for about one hour. The recipe uses a milk-and-wheat batter with baking powder.
Raisins and lemon drops are included in the finished cake. The selected formula keeps margarine as its listed fat and one whole egg in the batter.
Ingredients in Jólakaka
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Wheat flourbase
- Buttercooking medium
- Sugarsweetener
- Eggbinder
- Raisinsfilling
- Cardamomseasoning
- Cow Milkbinder
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.