We first visited Iceland in 2018 and just knew we had to go back. In the fall of 2024, we spent 16 nights traveling over 1,000 miles around the entire country on the Ring Road. We saw an erupting volcano, glaciers and glacier lagoons, waterfalls, puffins, and the Northern Lights (an epic Kp 8 night that I’ll remember for the rest of my life).

When we got home, I wanted a way to hold onto the trip, so I decided to make a traditional recipe at Christmas time. We picked up an Icelandic cookbook, and the jólakaka caught my eye right away. This Icelandic Christmas cake is a cardamom and raisin loaf, simple enough that I could lighten it up and add a little fiber without losing what makes it special.

Cardamom is used so much in European baking, and it’s one of my favorite spices. If you love it too, go see my cranberry orange cardamom cake.

What Is Jólakaka?

Jólakaka (say it like “YOH-la-kah-ka”) is a traditional Icelandic Christmas loaf cake. It looks a lot like a simple pound cake, but it’s flavored with cardamom and studded with raisins. It’s a holiday cake in Iceland, but it’s good any time of year, especially with a warm cup of coffee.

I kept the cardamom and raisins and changed a few things to fit how I bake: light butter instead of regular butter, granulated monk fruit instead of sugar, so there are 0g added sugars (the 5.7g of sugar per slice comes from the raisins), half whole wheat flour for a little extra fiber, and eggs and skim milk for 4.7g of protein per slice, with no protein powder.

Each slice is 179 calories. It’s still a real cake, just a little lighter…

Icelandic Christmas Cake

Ingredient Notes

• Cardamom: It’s the star here, so use a fresh jar if you can. Older cardamom tastes flat.
• Raisins: I use raisins since they’re easy to find in the States, and honestly, they’re great just like this. Currants are more traditional in Europe, and we sometimes use them too (I find them at Whole Foods). Swap them in 1:1.
• Lemon zest: A little goes a long way and brightens the cardamom.
• Light butter: I use Can’t Believe It’s Not Butter (the light version).

Tips for the Best Jólakaka

• Stir the wet and dry just until combined. Overmixing makes loaf cakes tough.
• Start checking at 40 minutes. A toothpick should come out clean (mine can take up to 50).
• Cool it completely before slicing.
• Bake it a day ahead if you can. It’s better on day 2, but honestly, it’s good anytime, especially with a warm cup of coffee.

Storage and Freezing

Store it covered at room temperature for 2 to 3 days, or in the fridge for up to a week. It freezes easily. Slice it first if you like, then thaw in the fridge and warm it when you’re ready to eat.

FAQ

What does Icelandic Christmas cake taste like? It’s a mix between a bread and a cake, a lot like my other cakes (try my High Protein Biscoff Cake, Cherry Chip Cake, Cranberry Orange Cardamom Cake, or Kodiak Chocolate Cake). The cardamom gives it a warm, cozy flavor, and the raisins add little pops of sweetness.

Is jólakaka sugar free? It has no added sugars, but it isn’t sugar free. The raisins add a little natural sweetness, and the monk fruit sweetens the rest.

Can I use currants instead of raisins? Yes! Currants are smaller and a little tarter, and they’re used more in Europe. I use raisins most of the time because they’re easier to find, but we do swap in currants when I can get them at Whole Foods. Use the same amount (100g).

Can I freeze jólakaka? Yes. It freezes easily. Thaw it in the fridge, then warm it when you’re ready to eat.

When is jólakaka best? It’s better on day 2, when the flavors have settled, but it’s good anytime.