Swedish Nut Cake

Swedish Nut Cake Recipe - A Delicious Dessert from Sweden

Region / culture: Sweden | Servings: 12

Introduction

Swedish Nut Cake is a delicious and moist dessert that is perfect for any occasion. This cake is made with a combination of sugar, eggs, vanilla, baking soda, flour, walnuts, and crushed pineapples. The cake is then topped with a creamy frosting made with cream cheese, butter, vanilla, powdered sugar, and nuts. This recipe is sure to be a hit with your family and friends!

History

Swedish Nut Cake is a traditional dessert that has been enjoyed by families for generations. The recipe is believed to have originated in Sweden and has since been passed down through the years. This cake is often served at special occasions such as birthdays, holidays, and family gatherings.

Ingredients

For Cake
2 cups sugar
2 eggs
1 tsp vanilla
2 tsp baking soda
2 cups flour
0.5 cup walnuts, chopped
1 can crushed pineapples, undrained
For Frosting
8 oz (227 g) cream cheese, softened
0.5-1 cup butter
1 tsp vanilla
1.75 cups powdered sugar
0.5 cup nuts

How to prepare

To make the cake, thoroughly combine the first 7 ingredients by hand.
Bake the mixture for 35–45 minutes.
For the frosting, mix all the ingredients together and spread it on the cake after it has cooled.

Variations

Add a sprinkle of cinnamon or nutmeg to the cake batter for a warm and spicy flavor.
Substitute the walnuts for pecans or almonds for a different nutty taste.
Add a layer of sliced bananas or strawberries between the cake and frosting for a fruity twist.

Cooking Tips & Tricks

Be sure to thoroughly combine the ingredients for the cake by hand to ensure a smooth batter.

- Bake the cake for the recommended time to ensure it is cooked through but still moist.

- Allow the cake to cool completely before adding the frosting to prevent it from melting.

- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Serving Suggestions

Swedish Nut Cake is best served chilled with a cup of hot coffee or tea.

Cooking Techniques

Be sure to use room temperature ingredients for the cake batter to ensure a smooth and even texture.

- Use a hand mixer or stand mixer to make the frosting for a creamy and fluffy consistency.

Ingredient Substitutions

You can use canned mandarin oranges or peaches instead of crushed pineapples for a different fruity flavor.

- Margarine can be used instead of butter in the frosting for a dairy-free option.

Make Ahead Tips

You can make the cake and frosting ahead of time and store them separately in the refrigerator. Assemble the cake just before serving for the best results.

Presentation Ideas

Decorate the top of the cake with extra chopped nuts or fresh fruit for a beautiful presentation.

Pairing Recommendations

Swedish Nut Cake pairs well with a glass of milk, a scoop of vanilla ice cream, or a dollop of whipped cream.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual slices for 15-20 seconds or until warm.

Nutrition Information

Calories per serving

Each serving of Swedish Nut Cake contains approximately 350 calories.

Carbohydrates

Each serving of Swedish Nut Cake contains approximately 45 grams of carbohydrates.

Fats

Each serving of Swedish Nut Cake contains approximately 18 grams of fat.

Proteins

Each serving of Swedish Nut Cake contains approximately 5 grams of protein.

Vitamins and minerals

Swedish Nut Cake is a good source of vitamin C, calcium, and iron.

Alergens

This recipe contains nuts, eggs, and dairy.

Summary

Swedish Nut Cake is a delicious dessert that is relatively high in carbohydrates and fats. It is also a good source of protein and various vitamins and minerals.

Summary

Swedish Nut Cake is a delicious and moist dessert that is perfect for any occasion. This recipe is easy to make and is sure to be a hit with your family and friends. Enjoy this sweet treat with a cup of coffee or tea for a delightful end to any meal.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Swedish Nut Cake. It was a warm summer day, and I was visiting my dear friend Ingrid at her cozy little cottage by the lake. Ingrid was known for her wonderful baking skills, and she had promised to teach me her secret recipe for this delicious cake.

As we sat down at her kitchen table, Ingrid brought out a tattered old cookbook that had been passed down through her family for generations. The pages were yellowed and stained with age, but the recipe for Swedish Nut Cake was written in beautiful script that was still legible. Ingrid explained that this cake was a cherished family recipe, and she was honored to share it with me.

The ingredients for the cake were simple yet elegant - butter, sugar, eggs, flour, vanilla, and of course, plenty of chopped nuts. As we began to mix the batter together, Ingrid shared stories of her own grandmother who had taught her the recipe many years ago. She spoke fondly of the times they had spent baking together in the kitchen, and how this cake had always been a special treat for their family gatherings.

As the cake baked in the oven, the sweet aroma of vanilla and nuts filled the kitchen, making my mouth water in anticipation. Ingrid and I chatted and laughed as we waited for the cake to be done, sipping on hot tea and enjoying each other's company. Finally, the timer dinged, and we carefully removed the cake from the oven.

The Swedish Nut Cake was a sight to behold - golden brown and crumbly on the outside, with a rich, nutty interior that practically melted in your mouth. Ingrid insisted that we let it cool before cutting into it, but I couldn't resist sneaking a small taste of the warm cake while no one was looking. It was everything I had hoped for and more - sweet, nutty, and utterly delicious.

As we sat down to enjoy our slice of cake with a dollop of freshly whipped cream, Ingrid told me that this recipe had been passed down through her family for generations, originating from her great-great-grandmother who had immigrated to Sweden from Germany. The cake was a symbol of her family's heritage and traditions, and she was proud to continue the legacy by sharing it with me.

I left Ingrid's cottage that day with a full belly and a heart full of gratitude. Not only had I learned how to make a delicious Swedish Nut Cake, but I had also gained a deeper appreciation for the power of food to connect us to our past and our loved ones. Every time I bake this cake now, I think of Ingrid and her family, and the love and history that they have passed down through this simple yet special recipe. And I am grateful for the memories and the joy that this cake brings to me and my own family.