Swedish Nut Cake

There’s something truly magical about rediscovering recipes from the past, and this Swedish Nut Cake is a prime example. Imagine a moist cake infused with the tropical sweetness of crushed pineapple and the satisfying crunch of chopped nuts, all crowned with a luscious layer of cream cheese frosting. This delightful treat is a testament to the joys of exploring vintage culinary treasures, much like those found in my beloved Recipe Tin Project.

As I sift through these old recipe cards, each one tells a story from decades past, often from the ’60s and ’70s. Some are adorned with charming illustrations, while others bear the marks of frequent use. This Swedish Nut Cake has quickly become a favorite, and I can’t wait for you to try it too!

Why You’ll Love This Recipe

This Swedish Nut Cake is the perfect blend of sweet and nutty flavors, with a moist texture that melts in your mouth. The cream cheese frosting adds a tangy richness that complements the cake beautifully. It’s a simple recipe that doesn’t require any fancy techniques, making it ideal for both novice and experienced bakers.

Kitchen Equipment You’ll Need

• 9×13-inch baking dish
• Mixing bowls
• Hand mixer or stand mixer (for frosting)
• Spatula
• Oven

Ingredients

For the Cake:

• 2 eggs
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 1/2 teaspoons baking soda
• 1 teaspoon vanilla
• 2/3 cup nuts, chopped
• 1 (20 oz) can crushed pineapple, with juice

For the Frosting:

• 8 oz cream cheese
• 1 stick (1/2 cup) butter
• 2 cups powdered sugar
• 2 teaspoons vanilla

For Topping:

• 2/3 cup nuts, chopped

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix together the cake ingredients by hand until well combined.
3. Pour the batter into a 9×13-inch baking dish.
4. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. While the cake cools, prepare the frosting by beating together the butter and cream cheese until smooth.
6. Add the powdered sugar and vanilla to the frosting mixture, and beat until creamy.
7. Spread the frosting over the cooled cake, then sprinkle the chopped nuts on top.
8. Slice, serve, and enjoy!

Tips for Success

• Ensure your cream cheese and butter are at room temperature for smoother frosting.
• Don’t overmix the batter; just combine the ingredients until blended.
• For an extra crunch, lightly toast the nuts before adding them to the cake and as a topping.

Additional Tips and Variations

• Try using different nuts like pecans or almonds for a variation in flavor.
• Add a pinch of cinnamon to the batter for a subtle spice.

Nutritional Highlights (Per Serving)

Each serving of this Swedish Nut Cake is rich in flavor, providing a delightful balance of sweetness and creaminess. It’s worth noting the nutritional content will vary based on serving size and specific ingredients used.

Frequently Asked Questions (FAQ)

Can I make this cake in advance? Yes, this cake can be made a day ahead. Store it in the refrigerator and bring it to room temperature before serving.

Can I freeze this cake? Absolutely! Wrap the unfrosted cake tightly in plastic wrap and freeze. Frost it after thawing.

What other types of frosting would work with this cake? A simple vanilla glaze or buttercream could be delicious alternatives.

Conclusion

This Swedish Nut Cake is more than just a dessert; it’s a slice of history that brings a touch of nostalgia to your table. I invite you to bake this cake and fill your home with its irresistible aroma. Once you’ve tasted it, you’ll understand why it’s a cherished classic. Don’t forget to share your baking adventures with us in the comments below!