ANNA'S SWEDISH BUTTER CAKE
This is a beautiful fine tender crumb cake that is easy to make. This cake somehow tastes better the longer it stays around, if that's possible. 8)
Provided by Nancy Allen
Categories Cakes
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350F. Grease a 13x9 square pan. Sift together flour, baking powder, and salt in a medium bowl and set aside. In a standing mixer, cream together the butter and sugar until smooth and well blended. (scrape sides)
- 2. Add the eggs, one at a time, beating after each addition. Alternately add the dry ingredients and milk, beating after each addition, beginning and ending with flour mixture. Scrape down sides of the bowl and the beaters. Stir in the almond or vanilla extract.
- 3. Spoon batter into the prepared pan, leveling the top, then spread the batter slightly toward the pan edges. Bake in the preheated oven for 55 to 60 minutes or until center of cake tests done and toothpick shows no batter and top is golden brown.
- 4. Cool the cake in its pan on a wire rack for about 10 minutes, then run a knife along the edges to loosen cake. Dust cake with confectioners sugar or frost the top. Beautiful Cake!
SWEDISH BUTTER COOKIES
It's impossible to eat just one of these Swedish cookies. Naturally, they're a favorite with my Swedish husband and children-but anyone with a sweet tooth will appreciate this treat. My recipe is "well-traveled" among our friends and neighbors. -Sue Soderland, Elgin, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 300°. In a large bowl, cream butter and sugar until light and fluffy. Add syrup. Combine flour and baking soda; gradually add to creamed mixture and mix well. , Divide dough into eight portions. Roll each portion into a 9-in. log. Place 3 in. apart on ungreased baking sheets. Bake 25 minutes or until lightly browned. Cut into 1-in. slices. Remove to wire racks. Dust with confectioners' sugar.
Nutrition Facts : Calories 47 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 38mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
SWEDISH SAFFRANSPANNKAKA - -SAFFRON CAKE
It's a Swedish specialty from a island called Gotland that my father's from. It's not a pancake--it's actually a saffron and rice porridge that is given the addition of almonds, cream, and eggs and poured in a dish and baked in the oven. It's served with whipped cream and a jam made from a special berry from the island called salmbar but mulberry is a good substitute. It should not be to dry or to moist = lagom in Swedish--it means just right. It can be served slightly warm or cold. I love it, hope you enjoy!!
Provided by MarieFromSweden
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Boil the rice on low heat with salt and water until almost all the water is gone.
- Blend in the cream and continue to boil, pour in the milk now and then to get a creamy porridge, takes about 30 minutes.
- Take off the heat and stir in saffron strands, sugar and almonds.
- I use a little vodka to dissolve the saffron in!
- Stir up the eggs with a fork and stir them into the porridge; blend everything together.
- Pour the batter into a buttered oven dish about 11 x 15 inches.
- Bake at 225°C/435°F about 30 minutes, test with a stick--it should not be too dry or too moist.
- When serving, cut it up directly from the dish and serve with whipped cream and jam.
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