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You are here: Home / Celebrate / Scandinavian Almond Cake

December 7, 2010 By admin 2 Comments

Scandinavian Almond Cake

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alFor Kitchen Gadget Tuesday… I’m cheating a bit with a reproduction pan but a traditional recipe. I think it’s legal though because what I’m focusing on is the actual recipe itself. Nothing says Christmas like a little taste of Scandinavia, especially here in Jamestown with our large Swedish Heritage.

Growing up, I didn’t have the “special” pan we would just bake it in a 8×8. The pan though makes it dazzle. I got mind at The Viking Trader. I’m not sure if Gale has anymore in stock. This month is Gale’s last month after 36 years in business. You can always stop by and see if she has anymore in stock. If not you can always look online.

The cake itself is moist and delicious. My husband and I now give it out as gifts at Christmas. SO MUCH BETTER THAN A FRUIT CAKE. Plus you can freeze the cakes as well. Let’s get down to business.

Traditional Scandinavian Almond Cake (my mouth is kind of watering right now!)
PS… You can always have it with a glass of Glogg… I shared it with my studio readers in 2006 but I’ll let you have a peak.

Print
Scandinavian Almond Cake
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 
Course: Dessert
Servings: 18 slices
Ingredients
  • 1-1/4 cup Sugar
  • 1 Egg
  • 1-1/2 tsp Almond Extract
  • 2/3 cup Milk
  • 1-1/4 cup Flour
  • 1/2 tsp Baking Powder
  • 1/2 cup Butter melted
  • 1/4 cup Powdered Sugar
Instructions
  1. Preheat oven to 350. Spray pan with cooking spray. Beat sugar, egg, extract, and milk well. Add flour and baking powder. Add butter. Bake for 40-50 minutes. Edges must be golden brown. Cool in pan before transferring. Sprinkle with powder sugar.

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Filed Under: Celebrate, Christmas, Desserts, Pantry Tagged With: swedish

Comments

  1. Chowyunfood says

    May 29, 2017 at 6:09 pm

    Wow,tasty but,TOTALLY stuck to the pan. My gut told me to flour the pan yet,I resisted.

    Reply
    • Elizabeth Gleason says

      May 30, 2017 at 3:23 pm

      I never flour it myself. Always just spray it or butter it.

      Reply

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