Norwegian Almond Cake

11/21/10


Norwegian Almond Cake      
B.A., Fairbanks, AK (2010)

  • 1 ¼ Cup sugar (I use C&H brand Baker’s sugar-comes in a square half-gallon carton, like a milk carton)
  • 1 egg
  • 1 ½ tsp. pure almond extract
  • 2/3 Cup milk (I use whole milk)
(Mix the first 3 ingredients well, then add milk. I use electric mixer at low speed)

Now add:
  • 1 ¼ Cup flour (be sure to tap measuring cup and even out with knife-I use a large cup of four and sugar)
  • ½ tsp. baking powder
  • 1 cube melted margarine (not butter!) (I used Imperial brand margarine)
(Mix well)

Directions:

Pour slowing into a six cup Bundt cake pan that has been sprayed with Pam cooking spray that already has the flour in it (I sprinkle some sliced almonds-crushed-on the bottom of the pan after spraying, before pouring the batter in)

Bake at 350 degrees for approximately 45 minutes (ovens vary)

After cake is cooled enough (20-30 mins), turn it out onto a serving plate and sprinkle powdered sugar on top

Serve plain or with strawberries and whipped cream

Notes from the cook:

I use Nordic Ware pans. They’re heavier than some and the cakes turn out nice!



I can't say enough amazing things about this treat! I've had it a couple of times now and it's nothing short of fabulous. I sent the recipe to my mom and she made it (she said it was easy)...Enjoy! I copied the recipe exactly as it was given to me by the baker...

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