CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Grains, Dairy |
European |
Cakes, Desserts |
1 |
Servings |
INGREDIENTS
1/2 |
c |
Butter; melted and cooled |
1 1/2 |
c |
Pillsbury's Best All Purpose Flour*, sifted |
2 |
ts |
Double-acting baking powder |
1/2 |
ts |
Salt |
1 |
ts |
French's Cinnamon |
1/2 |
ts |
French's Cloves |
1/2 |
ts |
French's Ginger |
1/4 |
ts |
French's Ground Cardamom (optional) |
3 |
|
Eggs; * see note |
1/2 |
c |
Sugar |
1/2 |
c |
Firmly packed brown sugar |
1 |
c |
Raisins |
1 |
c |
Funsten's Nuts; chopped |
1/2 |
c |
Light cream |
1/2 |
c |
Funsten's Nuts; chopped |
INSTRUCTIONS
BAKE at 350 degrees for 50 to 60 minutes. MAKES 9 or 10-inch tube cake.
Sift together the flour, baking powder, salt , and spices. Beat eggs until
foamy. Gradually add sugars and continue beating until thick and ivory
colored. Fold in raisins and 1 cup Funsten's nuts, chopped, and half the
dry ingredients until well combined. Fold in light cream, then the
remaining dry ingredients. Add the melted and cooled butter; fold in just
until blended. Turn into 9 or 10-inch tube pan or 9 x 5 x 3-inch loaf pan
which has been generously greased and coated with 1/2 cup nuts, chopped, or
cake crumbs. Bake in moderate oven (350 degrees) 50 to 60 minutes. Cool in
pan 15 minutes; invert on wire rack. *For use with Pillsbury's Best
Self-Rising Flour, omit baking powder and salt.
NOTES : **Pronounced God Myook' Pep'-perkah-kah "From Pillsbury's European
Recipe Service-A Cake from Sweden."
Recipe by: Best Loved Foods of Christmas
Posted to MC-Recipe Digest V1 #849 by NGavlak@aol.com on Oct 16, 1997
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