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Scandinavian Gold Cake

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Scandinavian Gold Cake Recipe Scandinavian Gold Cake Recipe

This vanilla- and almond-scented cake adds almond flour for extra flavor and lightly flecked appearance. We prefer the nutty taste of toasted, but use regular almond flour if you prefer.

At a glance

Prep
Bake
Total
Yield
1 cake, 20 to 22 slices
Nutrition information

Ingredients

Choose your measure:

Cake

Glaze

Instructions

  1. Preheat the oven to 325°F. Grease and flour a 10" tube pan or a 12-cup bundt-style pan.
  2. 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.
  3. Add the flours and mix; the mixture will be crumbly.
  4. 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.
  5. Scrape the batter into the pan, and level it with a spatula.
  6. 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.
  7. 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.
  8. To make the glaze: Mix all of the glaze ingredients together, adding a bit of water if needed to make it spreadable.
  9. Use a spatula to spread it over the top of the cake. Let the glaze set for a few minutes before serving.
  10. Store, covered, for up to a week at room temperature, or freeze for up to 3 months.

Nutrition Information

  • Serving Size 1 slice, 100g
  • Servings Per Batch 20 to 22
Amount Per Serving:
  • Calories 392 cal
  • Calories from Fat
  • Total Fat 21g
  • Saturated Fat
  • Trans Fat
  • Cholesterol 132mg
  • Sodium 160mg
  • Total Carbohydrate 11g
  • Dietary Fiber 1g
  • Sugars 37g
  • Protein 6g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.