Swedish Orange Cake

Swedish Orange Cake Recipe - Delicious and Easy-to-Make

Region / culture: Sweden | Servings: 8

Introduction

Swedish Orange Cake is a delicious and moist dessert that is perfect for any occasion. This cake is bursting with the fresh and zesty flavor of oranges, making it a refreshing treat for your taste buds. The combination of walnuts and raisins adds a delightful crunch and sweetness to every bite.

History

Swedish Orange Cake has been a popular dessert in Sweden for many years. It is often served during special occasions such as birthdays, holidays, and celebrations. The recipe has been passed down through generations, with each family adding their own unique twist to make it their own.

Ingredients

0.5 cup butter
2 eggs
2 cup all-purpose flour
pinch (0.5 tsp) salt
1 cup light brown sugar lightly packed
1 cup sour milk (stir 1 tbsp or more lemon juice or white vinegar into warm sweet whole milk and let stand for 10 minutes to clabber or use buttermilk)
1 tsp baking soda
1 cup coarsely chopped walnuts
1 cup coarsely chopped raisins
rind of 1 orange, grated
9" square cake pan lightly greased and floured

Glaze

0.5 cup powdered (icing) sugar
juice of 1 orange

How to prepare

Cream the butter.
Cream in the brown sugar until it becomes light and fluffy.
Beat in the eggs one at a time, and then add the salt.
Beat in half of the flour.
Stir the grated orange rind into the sour milk.
Hold a cup over the batter and stir the baking soda into the sour milk until it foams. Then, beat the sour milk into the batter.
Beat in the remaining half of the flour.
Stir in the chopped walnuts and raisins until they are well incorporated.
Pour the batter into the prepared pan and bake at 350°F (177°C) for 45 minutes or until it is done.
Meanwhile, combine the powdered sugar and orange juice to make the glaze.
When the cake is done, remove it from the oven and let it stand for 10 minutes.
Turn the cake out onto wax paper on a plate, and then flip it over onto another plate with the topside up.
Spoon the glaze over the hot cake and let it cool.

Variations

Substitute the walnuts with almonds or pecans for a different flavor and texture.
Add a teaspoon of cinnamon or cardamom to the batter for a warm and spicy twist.
Replace the raisins with dried cranberries or apricots for a fruity variation.

Cooking Tips & Tricks

Make sure to cream the butter and sugar until light and fluffy to ensure a moist and tender cake.

- Be sure to beat in the eggs one at a time to incorporate air into the batter for a light and airy texture.

- Do not overmix the batter once the flour is added to prevent a tough cake.

- Grate the orange zest finely to release maximum flavor into the cake.

- Be sure to let the cake cool completely before adding the glaze to prevent it from melting and becoming too runny.

Serving Suggestions

Swedish Orange Cake is best served warm with a dollop of whipped cream or a scoop of vanilla ice cream. It can also be enjoyed with a cup of hot tea or coffee for a delightful afternoon treat.

Cooking Techniques

Creaming the butter and sugar until light and fluffy is essential for a tender cake.

- Folding in the flour gently to avoid overmixing and creating a tough cake.

- Grating the orange zest finely to release maximum flavor into the batter.

Ingredient Substitutions

Substitute buttermilk with plain yogurt or sour cream for a tangy flavor.

- Use orange extract or orange juice concentrate if fresh oranges are not available.

- Replace the walnuts with pecans, almonds, or hazelnuts for a different nutty flavor.

Make Ahead Tips

Swedish Orange Cake can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. The glaze can be added just before serving to keep the cake fresh and moist.

Presentation Ideas

Decorate the top of the cake with orange slices, fresh mint leaves, or a sprinkle of powdered sugar for a beautiful presentation. Serve the cake on a decorative cake stand or platter for an elegant touch.

Pairing Recommendations

Swedish Orange Cake pairs well with a cup of Earl Grey tea, a glass of sweet dessert wine, or a scoop of creamy vanilla ice cream. It can also be enjoyed with a side of fresh fruit salad for a light and refreshing dessert.

Storage and Reheating Instructions

Store any leftover Swedish Orange Cake in an airtight container at room temperature for up to 3 days. To reheat, place a slice of cake in the microwave for 10-15 seconds or in a preheated oven at 350°F (177°C) for 5-10 minutes until warm.

Nutrition Information

Calories per serving

Each serving of Swedish Orange Cake contains approximately 320 calories.

Carbohydrates

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

Fats

Each serving of Swedish Orange Cake contains approximately 12 grams of fats.

Proteins

Each serving of Swedish Orange Cake contains approximately 5 grams of proteins.

Vitamins and minerals

Swedish Orange Cake is a good source of Vitamin C from the fresh oranges used in the recipe. It also contains essential minerals such as potassium and iron from the walnuts and raisins.

Alergens

Swedish Orange Cake contains nuts (walnuts) and eggs. It may also contain gluten from the all-purpose flour.

Summary

Swedish Orange Cake is a delicious dessert that is moderate in carbohydrates and fats. It is a good source of Vitamin C and essential minerals, making it a nutritious treat when enjoyed in moderation.

Summary

Swedish Orange Cake is a delightful dessert that is perfect for any occasion. With its fresh and zesty orange flavor, crunchy walnuts, and sweet raisins, this cake is sure to be a hit with your family and friends. Enjoy a slice with a cup of tea or coffee for a delicious treat that will brighten your day.

How did I get this recipe?

The first time I saw this recipe, I was immediately captivated. It was a cool autumn day, and I was visiting my dear friend Ingrid in her cozy kitchen in Stockholm, Sweden. Ingrid was a wonderful cook, and I always loved watching her prepare traditional Swedish dishes with such skill and precision.

That day, Ingrid was in the midst of making a beautiful Swedish Orange Cake. The kitchen was filled with the warm, citrusy aroma of oranges, and I couldn't help but be drawn in by the sight of the cake baking in the oven. As I watched her work, I knew that I had to learn how to make this delicious dessert for myself.

Ingrid noticed my interest and smiled, handing me a handwritten recipe card that had been passed down through her family for generations. She explained that the cake was a family favorite, perfect for special occasions and gatherings with loved ones. I thanked her profusely and promised to make the cake for my own family back home.

When I returned to my own kitchen, I couldn't wait to try my hand at making the Swedish Orange Cake. I gathered all the ingredients I would need – fresh oranges, flour, sugar, butter, eggs, and a hint of vanilla – and set to work following Ingrid's instructions to the letter.

The process of making the cake was a labor of love. I carefully zested and juiced the oranges, watching as the vibrant citrus flavors came together in the batter. The aroma that filled my kitchen was heavenly, and I knew that this cake would be something truly special.

As the cake baked in the oven, I could hardly contain my excitement. When it emerged golden and fragrant, I knew that I had succeeded in creating something truly delicious. I let it cool before slicing into it, savoring the first bite of the moist, citrusy cake.

From that day on, the Swedish Orange Cake became a beloved favorite in my family. I made it for birthdays, holidays, and any other occasion that called for a special treat. Each time I baked the cake, I thought of my dear friend Ingrid and the special bond we shared over our love of cooking and sharing traditional recipes.

Over the years, I continued to perfect the recipe, tweaking it here and there to suit my own tastes. I added a touch of cinnamon for warmth, and a sprinkle of powdered sugar for a sweet finish. Each time I made the cake, it brought back memories of that day in Ingrid's kitchen, and I felt grateful for the gift of her friendship and culinary knowledge.

Now, as I pass on the recipe for Swedish Orange Cake to my grandchildren, I hope that they will feel the same joy and satisfaction that I do when baking this special dessert. I hope that they will remember the love and care that went into creating it, and that they will cherish the tradition of sharing delicious food with those they hold dear.

In the end, the Swedish Orange Cake is more than just a dessert – it is a symbol of friendship, tradition, and the beauty of cooking with love. And for that, I am forever grateful.