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Recipe Tin Project: Swedish Nut Cake

Carly
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Nostalgic Nutty Delight: A Classic Swedish Cake

Recipe Tin Project: Swedish Nut Cake

This isn't just a cake; it's a trip down memory lane. Rescued from an old recipe tin, this Swedish Nut Cake is a testament to simplicity and pure, old-fashioned flavor. With its moist, tender crumb, crunchy nuts, and creamy cream cheese frosting, it's a nostalgic treat that's sure to become a family favorite.

Ingredients

For the Cake:

  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon pure vanilla extract
  • 2/3 cup chopped nuts (walnuts or pecans work well)
  • 1 (20 ounce) can crushed pineapple, including juice

For the Frosting:

  • 8 ounces cream cheese, softened
  • 1 stick (1/2 cup) unsalted butter, softened
  • 2 cups powdered sugar
  • 2 teaspoons pure vanilla extract

For Topping:

  • 2/3 cup chopped nuts

Instructions

Preparing the Cake:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. Combine wet ingredients: In a large bowl, whisk together eggs, pineapple (with juice), and vanilla extract until well blended.
  3. Mix dry ingredients: In a separate bowl, combine flour, sugar, baking soda, and chopped nuts.
  4. Create the batter: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
  5. Bake: Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool: Let the cake cool completely on a wire rack before frosting.

Making the Frosting:

  1. Soften ingredients: Allow the cream cheese and butter to soften at room temperature for about 30 minutes.
  2. Cream together: In a large bowl, beat the softened cream cheese and butter together until light and fluffy.
  3. Sweeten and flavor: Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract.

Assembling the Cake:

  1. Frost: Spread the prepared frosting evenly over the cooled cake.
  2. Top with nuts: Sprinkle the remaining chopped nuts over the frosting for a delightful crunch.
  3. Serve: Slice and enjoy!

Tips

  • For a richer flavor: Use a combination of walnuts and pecans for the chopped nuts.
  • For a moist cake: Don't overbake. A toothpick inserted into the center should come out with just a few moist crumbs.
  • For a smoother frosting: Bring the cream cheese and butter to room temperature before beating.
  • For a thicker frosting: Add additional powdered sugar, one tablespoon at a time, until desired consistency is reached.
  • For a personalized touch: Experiment with different nut toppings, such as almonds or hazelnuts.
  • Storage: Store leftover cake covered in the refrigerator for up to 3 days.

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