Norwegian Gold Cake
A rich, moist cake with delicate almond flavor, perfect for special occasions or teatime, featuring a tender crumb and a light dusting of powdered sugar.
Ingredients
Instructions
- Mix flour and shortening (Crisco) at low speed until well combined.
- Add eggs one at a time, mixing well after each addition.
- Sift sugar, salt, and baking powder together.
- Gradually add the sifted dry ingredients to the creamed mixture and mix well.
- Add almond extract and beat the batter for 2 minutes at low speed.
- Pour batter into a lightly greased and floured Bundt pan.
- Bake at 325°F (163°C) for 1 hour or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before removing from the pan.
- Sprinkle with powdered sugar when cooled.
Tips & Substitutions
For a richer flavor, consider using European-style butter, which has a higher fat content than regular butter. If you're out of almond extract, vanilla extract can be a suitable substitute. Ensure your ingredients are at room temperature for better mixing. Mixing at low speed helps incorporate air without overmixing the batter, ensuring a light and fluffy texture.
Serving Suggestions
This cake is delightful on its own, but you can elevate it by serving with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or tea for a cozy afternoon treat. For a refreshing contrast, serve it alongside a light fruit salad or browse more vegetarian recipes to complement your meal.
Storage & Reheating
Store leftover Norwegian Gold Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months. To reheat, let it thaw in the refrigerator overnight and warm slices in a microwave for about 10 seconds for a fresh taste.
Nutrition & Diet Analysis (per serving)
Each serving of Norwegian Gold Cake contains roughly 218 calories, with 5g protein, 45g carbohydrates, and 2g fat. It is a good source of calcium (12% of the Daily Value), iron (11% of the Daily Value), and protein (10% 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 use a different type of flour in this recipe?
Yes, you can substitute all-purpose flour with cake flour for a lighter texture, or use a gluten-free flour blend if you need a gluten-free option. Just ensure to check the blend's measurements, as they often require different ratios.
What kind of pan should I use for baking this cake?
A Bundt pan is recommended for this cake, allowing it to bake evenly and providing a beautiful presentation. If you don't have one, a standard tube pan can work as a substitute, but adjust the baking time as needed.
How can I enhance the flavor of this cake?
To enhance the flavor, you can add a teaspoon of vanilla extract along with the almond extract. Additionally, incorporating finely grated citrus zest, such as lemon or orange, can add a lovely brightness to the cake.
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).