OLD-FASHIONED FRESH FRUIT CAKE (SWEDISH)
I've had this recipe for many years but didn't come around to trying it until last summer and it became my favourite cake with fruit. I used peaches that time. It is made in a old-fashioned way with a sugar sprinkled top. It makes a moist but not heavy cake. Hope you will enjoy it!
Provided by MarieFromSweden
Categories Dessert
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 175°C (or 350°F).
- Butter and flour a spring form pan.
- Cover the bottom with baking parchment and clip on the ring.
- Sift together flour, baking powder and vanilla into a bowl and set aside.
- Slice the fruit of your choice and toss in a mixture of sugar and cinnamon and set aside.
- Cream eggs and sugar until yellow and fluffy.
- Put buttermilk and butter in a saucepan and bring to a boil.
- Take it of the heat.
- Pour the liquid into the egg batter and blend together.
- Stir in the flour mixture to the batter, carefully.
- Pour a little batter in the bottom of the pan just to coat it.
- Arrange the fruit slices to coat the bottom of the pan.
- Pour in the remaining batter.
- Sprinkle the top with a thin coating of sugar.
- Bake for about 50 minutes try with a stick to see if it comes out clean.
- Let it cool slightly and run a knife around the edges; open the ring and let cool completely.
- Enjoy as is or with ice cream!
MINI FRUITCAKE
Make and share this Mini Fruitcake recipe from Food.com.
Provided by mandabears
Categories Dessert
Time 25m
Yield 36 fruitcakes
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees.
- Place cupcake liners in muffin pans.
- In a large bowl mix all ingredients together, except candied cherries.
- Mix thoroughly.
- Using a spoon fill each liner 2/3 full with batter.
- Top with a cherry half.
- Bake for 20-25 minutes.
SWEDISH NUT CAKE
This quick and easy recipe makes a delicious nut and pineapple-filled cake with cream cheese frosting.
Provided by LMFARM
Categories World Cuisine Recipes European Scandinavian
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, mix flour, sugar, 1/2 cup nuts and baking soda. Add eggs, pineapple and 2 teaspoons vanilla . Beat until smooth and pour into 9x13 inch baking pan.
- Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Spread icing on hot cake.
- For the icing: In a large bowl, cream butter or margarine, cream cheese, 1 teaspoon vanilla and confectioners sugar until light and fluffy. Fold in 1/2 cup nuts. Spread on hot cake.
Nutrition Facts : Calories 256.3 calories, Carbohydrate 38 g, Cholesterol 35.9 mg, Fat 10.8 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 4.9 g, Sodium 166.3 mg, Sugar 28.9 g
FRUKTKAKA (SWEDISH FRUITCAKE .... NOT LIKE AMERICAN FRUITCAKE)
This is a light cake, only distantly related to the dense, sticky American-style fruitcakes. Published in Saveur magazine, December 2009.
Provided by swissms
Categories Dessert
Time 40m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine the figs, apricots, raisins, rum, orange zest, and lemon zest in small bowl; cover with plastic wrap and let sit at room temperature for at least 4 hours or as long as overnight.
- Heat oven to 350°F Grease the bottom and sides of a 12 1/4" x 4 1/4" x 2 3/4" loaf pan with butter and dust all over with flour; tap out excess flour and set aside.
- Combine butter and sugar in a large bowl and beat with a handheld mixer set to medium speed until the mixture is pale and fluffy, 1-2 minutes. Add the eggs one at a time, beating well after each addition. Add the reserved fruit-rum mixture and the flour mixture and mix on low speed until just combined.
- Transfer batter to prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted into the middle of the cake comes out clean, 40-45 minutes. Unmold cake onto a wire rack and let cool completely before slicing.
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