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| For Kitchen Gadget Tuesday… I’m cheating a bit with a reproduction pan but a traditional recipe. |
I think it’s legal though because what I’m focusing on is the actual recipe itself. Nothing says Christmas like a little taste of Scandinavia, especially here in Jamestown with our large Swedish Heritage.
Growing up, I didn’t have the “special” pan we would just bake it in a 8×8. The pan though makes it dazzle. I got mind at The Viking Trader. I’m not sure if Gale has anymore in stock. This month is Gale’s last month after 36 years in business. You can always stop by and see if she has anymore in stock. If not you can always look online.
The cake itself is moist and delicious. My husband and I now give it out as gifts at Christmas. SO MUCH BETTER THAN A FRUIT CAKE. Plus you can freeze the cakes as well. Let’s get down to business.
Traditional Scandinavian Almond Cake (my mouth is kind of watering right now!)
Spray your pan… You can use an 8×8 or the traditional almond cake pan
Beat:
- 1-14 cup sugar
- 1 egg
- 1-1/2 tsp almond extract
- 2/3 cup milk
Blend in:
- 1-1/4 cup flour
- 1/2 tsp baking powder
Melt 1 stick of margarine or butter (your preference depending on how many calories you want) and add to mixture.
Bake at 350 for 40-50 minutes until your edges are a golden brown. Make sure the cake is cool before removing. Sprinkle with confectionery sugar.
PS… You can always have it with a glass of Glogg… I shared it with my studio readers in 2006 but I’ll let you have a peak.
If you know a local store that sells the pan let us know too 
About Elizabeth Gleason
