Swedish Nut Cake(Yields 1 Cake)
A moist and flavorful nut cake infused with pineapple, perfect for gatherings or tea time, offering a sweet and nutty flavor with tropical notes.
Ingredients
Instructions
- Mix sugar, eggs, vanilla, and crushed pineapple in a bowl.
- In a separate bowl, combine flour and baking soda.
- Add dry ingredients and chopped nuts to the pineapple mixture and stir well.
- Pour the batter into a greased cake pan.
- Bake at 350°F (175°C) for 40 to 45 minutes until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For added flavor, consider using toasted nuts or a mix of nuts like walnuts and pecans. If you prefer a less sweet cake, reduce the sugar to 1.5 cups. You can substitute the crushed pineapple with applesauce for a different texture and taste. Make sure to grease your cake pan well to avoid sticking, and let the cake cool completely before slicing for cleaner cuts.
Serving Suggestions
Serve the Swedish Nut Cake dusted with powdered sugar or topped with whipped cream for a delightful treat. It pairs beautifully with a cup of coffee or tea, making it an excellent choice for afternoon gatherings. For a festive touch, consider serving it alongside a scoop of vanilla ice cream or sliced fresh fruit. This cake also complements the flavors of American recipes like Fingerfood Dip.
Storage & Reheating
Store leftover Swedish Nut Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To enjoy it warm, gently reheat individual slices in the microwave for about 10-15 seconds. This will enhance the flavors and make the cake feel fresh again.
Nutrition & Diet Analysis (per serving)
Each serving of Swedish Nut Cake(Yields 1 Cake) contains roughly 307 calories, with 5g protein, 57g carbohydrates, and 6g fat. It is a good source of vitamin C (19% 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 for this recipe?
Yes, you can substitute all-purpose flour with whole wheat flour for a healthier option. However, the texture may be denser. If you're looking for a gluten-free version, use a gluten-free flour blend, but ensure it contains a binding agent for the best results.
How can I tell when the cake is done baking?
The best way to check if the cake is done is to insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If there’s batter clinging to it, continue baking for a few more minutes and check again.
Can I add other fruits to this cake?
Absolutely! You can fold in chopped fruits like bananas or berries along with the nuts for added flavor and moisture. Just be cautious not to add too much, as excess liquid could affect the batter's consistency. Adjust the baking time slightly if needed.
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).