Scandinavian Gold Cake

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Scandinavian Gold Cake

star rating (4) rate this recipe »
Published prior to 2008

Hilda Strandberg, grandmother of our test kitchen director Sue Gray, immigrated to America from Sweden. This recipe came with her, and was a family staple at Christmastime. After Hilda's husband perished in the flu epidemic of 1918, she was faced with supporting three growing children during the Depression. Luckily she secured work in the kitchen of a local country club, and as she was always proud to say, "My kids may not have had the best of clothing, but they never went hungry!"

1 cup (2 sticks, 8 ounces) butter
1 1/3 cups (9 1/4 ounces) sugar
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon almond extract or 3 drops bitter almond oil
1 teaspoon vanilla extract OR Princess Cake and Cookie Flavoring
1 cup (3 1/2 ounces) toasted almond flour*
1 1/2 cups (6 1/2 ounces) King Arthur Unbleached All-Purpose Flour
6 large eggs, room temperature

2 cups (8 1/2 ounces) confectioners' sugar or glazing sugar
1/4 cup (2 ounces) heavy cream or evaporated milk
1 teaspoon vanilla extract OR Princess Cake and Cookie Flavoring
1/4 teaspoon almond extract or 1 drop bitter almond oil

*We prefer the nutty taste of toasted, but use regular almond flour if you prefer.

Preheat the oven to 325°F. Grease and flour a 10-inch tube pan or a 12-cup bundt-style pan.

In a large mixing bowl, beat the butter until it's soft. Add the sugar, salt, baking powder and flavorings. Beat them together until well-blended.

Add the flours and mix; the mixture will be crumbly. Add the eggs one at a time, scraping the bottom and sides of the bowl after each addition. The batter will become fluffy after the third or fourth egg has been added.

Scrape the batter into the pan, and level it with a spatula. Bake the cake for 1 hour (or longer), until a tester inserted in the center comes out clean, and the edges pull away from the pan.

Remove the cake from the oven, and place it on a rack to cool. Turn it out of the pan after about 10 minutes to cool completely.

Glaze: Mix all of the glaze ingredients together, adding a bit of water if needed to make it spreadable.

Use a spatula to spread it over the top of the cake. Let the glaze set for a few minutes before serving. Yield: 1 cake, 20 to 22 slices.

Note: If you want to skip the glaze (though we don't recommend this -- the glaze is yummy!), simply sift confectioners' sugar atop the cake.

Nutrition information per serving (1 slice, 100g): 392 cal, 21g fat, 6g protein, 11g complex carbohydrates, 37g sugar, 1g dietary fiber, 132mg cholesterol, 160mg sodium, 102mg potassium, 180RE vitamin A, 1mg iron, 65mg calcium, 104mg phosphorus.

This recipe reprinted from The Baking Sheet Newsletter, Vol. XII, No. 1, Holiday 2000 issue.


  • star rating 10/25/2014
  • Maureen from NY
  • Wonderful cake and very easy to make!
  • star rating 01/12/2014
  • Linda from Marion indiana
  • Thank you for this wonderful cake recipe. I loved glaze so much I made two recipes for one birthday cake. My birthday cake which was a great present to me. Glad hilda's family shared recipe.
  • star rating 07/04/2012
  • Kathy from Somewhere with the Navy
  • Don't be mislead by the simplicity of this cake , it is delicious. Whenever I bring it to a gathering everyone asks for the recipe.It's also versatile and can be served at any meal with any menu.
  • star rating 01/07/2011
  • dianawest14215 from KAF Community
  • This recipe won a blue ribbon for me at the county fair last year! Instead of making it in a Bundt pan, I used a pan with molded flower shapes and made little tea cakes instead, which worked very well. I usually bake it in a Bundt pan, though, and it's always a big hit, especially with the glaze. This cake is tender and delicious, and the toasted almond flour and Princess Cake flavoring make it distinctive. I like the batter so much that I lick the bowl myself!
    Congratulations on your first place win! ~Amy @ KAF