Frukt Kake
Frukt Kake is a traditional Norwegian fruit loaf packed with raisins, citron peel, and nuts, offering a moist texture and rich flavor suitable for teatime or special occasions.
Ingredients
Instructions
- Cream the butter and sugar together until light and fluffy.
- Add egg yolks one at a time, beating well after each addition.
- In a separate bowl, sift together the flour and baking powder.
- Alternately add the flour mixture and buttermilk to the creamed mixture, beginning and ending with the flour.
- Add the chopped nuts, raisins, citron peel, and sour cream mixed with soda.
- Beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the batter until just combined.
- Divide the batter evenly into two greased loaf pans.
- Bake at 350°F (175°C) for 45 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, make sure to whip the egg whites to stiff peaks before folding them into the batter. You can substitute buttermilk with a mixture of regular milk and lemon juice or vinegar. If you don't have raisins, try using dried cranberries or chopped apricots. Adding a teaspoon of vanilla extract can enhance the flavor.
Serving Suggestions
Serve Frukt Kake as a delightful dessert, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with Hungarian Fruit Squares for a festive dessert platter. Consider accompanying it with a cup of coffee or tea for an afternoon treat.
Storage & Reheating
Store any leftover Frukt Kake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm individual pieces in the microwave for about 10-15 seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Frukt Kake contains roughly 713 calories, with 9g protein, 86g carbohydrates, and 39g fat. It is an excellent source of vitamin C (54% of the Daily Value), calcium (28% of the Daily Value), and dietary fiber (21% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 651mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe without eggs?
Yes, you can try substituting the eggs with flaxseed meal or applesauce. Use 1 tablespoon of flaxseed mixed with 2.5 tablespoons of water per egg. This will help bind the ingredients together while keeping the cake moist.
How can I make this cake more flavorful?
You can enhance the flavor by adding spices like cinnamon or nutmeg to the batter. Additionally, incorporating citrus zest, such as lemon or orange, can provide a refreshing twist. Don't forget to use high-quality vanilla extract for a richer taste.
Is there a gluten-free option for this recipe?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that the baking powder and soda are also gluten-free. The texture may vary slightly, but it should still bake well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).