Swedish Walnut Cake
A moist, nutty cake with a tropical twist, featuring walnuts and crushed pineapple, perfect for gatherings or as a sweet treat with coffee.
Ingredients
Instructions
- Mix all of the ingredients together thoroughly in a 9 x 13-inch pan.
- Bake at 350°F for approximately 30 minutes, testing with a toothpick for doneness.
Tips & Substitutions
To enhance the flavor, consider toasting the walnuts before adding them to the batter. If you're looking for a lighter option, you can substitute half of the sugar with unsweetened applesauce. For a unique twist, try incorporating a dash of cinnamon or nutmeg. Mixing the ingredients by hand works well, but be careful not to overmix, which can result in a denser cake.
Serving Suggestions
Serve the Swedish Walnut Cake warm or at room temperature, optionally dusted with powdered sugar for a touch of elegance. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful contrast, serve alongside a fresh fruit salad or a light yogurt parfait. This cake also complements a cup of coffee or tea perfectly.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap individual slices tightly in plastic wrap and refrigerate for up to a week. To reheat, simply place a slice in the microwave for about 15-20 seconds or warm it in the oven at 350°F for about 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Swedish Walnut Cake contains roughly 1003 calories, with 18g protein, 136g carbohydrates, and 47g fat. It is an excellent source of protein (37% of the Daily Value), calcium (27% of the Daily Value), and iron (26% of the Daily Value). Note that it is relatively high in sodium, at 2428mg per serving (106% 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 fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but be sure to finely chop it and possibly reduce the amount of sugar in the recipe, as fresh pineapple is less sweet than canned. Drain any excess juice to avoid making the batter too wet.
What can I substitute for walnuts?
If you have nut allergies or prefer a different flavor, pecans or almonds can be excellent substitutes for walnuts. For a nut-free version, consider using sunflower seeds or pumpkin seeds for a similar crunch.
How do I know when the cake is done baking?
To test for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, continue baking for a few more minutes and check again.
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).