Today, I’m getting a jump on my baking for next week. One of my favorite recipes is the Sandinavian Gold Cake taken from the James Beard’s Amerian Cookery Book. And being me, I don’t follow the recipe exactly. This cake is so rich it doesn’t need any icing and is great with coffee. I add, cinnamon, nutmeg and ginger to make it a spice cake. I also substitute vanilla extract for the almond because of allergies.
1 cup soft butter
1 1/3 cups sifted all-purpose flour
1 1/3 cup sugar
1 1/2 teaspoons baking powder
1/2 salt (I leave this out)
1/2 teaspoon almond or vanilla extract (I use a teaspoon of either vanilla or rum extract)
If spicing it up, here is where I add the cinnamon, ginger and nutmeg. I use 2 teaspoons cinnamon, 1 teaspoon ginger and 1/2 teaspoon nutmeg.
Preheat oven to 325-degrees
Combine butter and flour in bowl and mix on low speed for 5 minutes, until mixture is meal like and well blended. Next, again on low speed add the eggs one at a time. Sift the sugar, baking powder, and salt together, gradually adding them to the above mixture, add the flavoring (still blending on low speed).
Turn into a greased and floured 10-inch tube pan. Bake for one (1) hour or until the cake springs back when touched lightly in the center. Turn out on a rack to cool.
This cake as I said before is so rich, no icing is required or recommended. Take a paper doily and place over the top and sprinkle with confectionary sugar (I sometimes combine the powdered sugar with cinnamon here)
Enjoy your holiday and be safe! For me the holidays are about family and most important the meaning of Christmas!
Irish Christmas Nativity Set