Swedish Pineapple Cake Food

SWEDISH NUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, mix flour, sugar, 1/2 cup nuts and baking soda. Add eggs, pineapple and 2 teaspoons vanilla . Beat until smooth and pour into 9x13 inch baking pan.
• Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Spread icing on hot cake.
• For the icing: In a large bowl, cream butter or margarine, cream cheese, 1 teaspoon vanilla and confectioners sugar until light and fluffy. Fold in 1/2 cup nuts. Spread on hot cake.

MARGARET'S SWEDISH PINEAPPLE CAKE

Steps:

• Preheat oven to 350.
• Grease and dust with flour 9 x 13 cake pan.
• Combine butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition.
• Add pineapple, baking soda and 1 teaspoons vanilla, and 1/2 cup chopped pecans, then stir in flour.
• Pour batter into prepared cake pan and bake for 45 to 50 minutes or until toothpick inserted comes out clean.
• After cake has cooled completely, combine remaining ingredients for frosting, beating until smooth. Make sure cake is cool before frosting.

PRINSESSTåRTA (SWEDISH PRINCESS CAKE)

Steps:

• Prepare pastry cream: whisk sugar and cornstarch together in a medium saucepan. Gradually whisk in milk and egg yolks until combined. Turn to medium heat and cook, stirring constantly, until mixture thickens, 5 to 7 minutes.
• Remove from heat and whisk in cold butter and vanilla until smooth. Strain through a fine mesh sieve into a large bowl. Place a piece of plastic wrap directly on top of custard and refrigerate until cold, about 3 hours or up to 24 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Coat two 8-inch round cake pans with baking spray and line the bottom of each pan with parchment paper.
• Bring a medium saucepan filled with 1 inch of water to a simmer over medium heat.
• Combine eggs, egg yolks, and sugar in the bowl of a stand mixer. Set the mixing bowl over the pot of simmering water. Cook, whisking constantly, until a thermometer reaches 110 degrees F (43 degrees C), 5 to 6 minutes.
• Return bowl to the stand mixer. Beat with a whisk attachment on high speed until mixture is pale yellow and has tripled in volume, about 3 minutes. Fold in flour until just combined. Fold in melted butter and vanilla until combined. Divide batter evenly between the prepared pans.
• Bake in the preheated oven until golden brown and a wooden pick inserted in center comes out clean, 20 to 22 minutes. Let cool in pan 10 minutes. Invert onto a wire rack and let cool completely, about 1 hour. Use a long, serrated knife to split each cake layer in half horizontally. Set cake aside until pastry cream is ready to use.
• Assemble cake: spread the cut side of each cake layer with warm raspberry jam. Place one cake layer, jam-side up, on a cake plate. Spread 1/2 cup pastry cream over cake. Repeat process with two more cake layers, ending with remaining cake layer on top, jam-side down. Place a 4-inch wooden skewer through the middle of the cake to hold layers in place. Reserve remaining remaining pastry cream for another use.
• Beat heavy cream and 1/4 cup powdered sugar at medium-high speed with an electric mixer in a large bowl until stiff peaks form. Spread a thin layer of whipped cream around side of cake. Mound remaining whipped cream on top of cake, spreading to create a smooth dome.
• Knead together marzipan and gel food dye until color is evenly distributed. Roll out marzipan in between 2 sheets of parchment paper, to a 15-inch circle; gently remove top piece of parchment paper. Invert marzipan and drape over cake; gently remove remaining parchment paper. Gently press marzipan down over cake, starting at the top of cake and working your way down to create a smooth dome. Cut away any excess and tuck ends of marzipan under cake.
• Dust top of cake with sifted powdered sugar. Garnish with fresh raspberries.

SWEDISH NUT CAKE

Steps:

• For Cake, mix the first 7 ingredients together VERY WELL by hand.
• Bake for 35-45 minutes at 350*.
• Mix all Frosting ingredients together and spread on cake after it cools.

SWEDISH PINEAPPLE CAKE

Steps:

• take all the ingredients except the 8 oz cream cheese and 1/2 cup butter and 3/4 cup sugar and 1 cup pecans and mix in order and pour into an ungreased unfloured cake pan and bake at 350 for 30 minutes
• take the cream cheese,butter,1 cup pecans and 3/4 sugar and mix well and spread onto cooled cake

SWEDISH PINEAPPLE CAKE

Steps:

• Add all cake ingredients into large bowl; Stir by HAND.
• Put into a 9 x 13 ungreased pan. Bake 35 min. at 350 degrees F.
• For the icing cream together butter and cream cheese, add powdered sugar and vanilla and mix well. Spread icing over HOT cake and cool before serving.

SWEDISH PINEAPPLE CAKE

Steps:

• In a mixing bowl, combine first six ingredients, mix well.
• Spray a 13" x 9" pan with vegetable spray. Pour batter into pan and bake in a preheated oven at 350 degrees for about 40 minutes or until done.
• For frosting, in a mixing bowl combine melted margarine, softened cream cheese and powdered sugar. Mix well then spread frosting over warm cake.