The density of the salt is important - the Kosher salt isn't as salty because of the more granular shape of the crystals.

This morning I've looked high and low for my Julkaka recipe; I can visualize it and suspect it is tucked into the pages of a cookbook (this was a handwritten recipe from a friend). I'll also check the computer files to see if I had the wisdom to scan it at some point in years past. I visited the nuts and candy shop in town where they had a bag of some nice candied fruit that should be perfect in the xmas bread (it's a Scandinavian fruit bread not nearly so dense as fruitcake).