Julekake (Norwegian Christmas Bread) Recipe

JULEKAKE (Norwegian Christmas Bread) Recipe
1-3 kaker (p.205, Den Store Norske Kakeboken) (4 loafs should work also - but cut baking time a little.)
2 2/3 cups (6 dl)	milk
1 cup heaping (2.5 dl)	sugar
1/2 lb (250 g)	margarine
3.3 oz (1.3 oz dry) (100 g)	yeast
1 teaspoon	cardamon
8 3/4 cups (1 kg)	wheat flour (1 kg = 2.2 lb)
7 oz (200 g)	raisons
5 oz (150 g)	candied fruit
Mix milk, sugar and margarine - heat until luke-warm. Mix in the yeast and cardamon. Sift in the flour and work dough until stiff. Set aside and raise dough until doubled in size. Then, punch down and work in raisons & candied fruit. Divide into loaves and place in bread-pans (optionally, leave in round shape on cookie sheets). Raise dough again and then brush with egg-whites. Pop into preheated oven at 375 (200 C) for 3/4 - 1 hr. Remove loaves from pans immediately after taking from the oven. Cool them on a rack
E N J O Y ! ! ! .......God Jul	1 oz = 28 gm : 1 gm = 1/30 oz 1 lb = .45 kg : 1 kg = 2.2 lb 1 qt = .9 l : 1 l = 1.1 qt deg F = (9/5)C + 32