söndag, december 30, 2012


This is a recipe for a cake that is common in Sweden, especially for Christmas and New Year's weekends, because it stays good and juicy for a long time.
I hope you will like it...


You will need:

2 hg butter
2 hg sugar
4 eggs
1 hg seedless raisins
3 tablespoons candied orange peel
3 tablespoons chopped sighed
½ hg chopped almonds
2 hg flour

To do this:
Butter and sugar cane puffy and egg yolks in a pipe at a time.
Raisins, sighed, orange peel (optional) and almonds mixed well with the flour and worked into the batter. Lastly, add the hard-beaten egg whites.
Spread batter into a well greased bread strewn shape and baked in low oven heat, 150-175 degrees for about 1 hour.
The cake should ideally be a few days before cutting it to be really juicy.
The cake keeps for several weeks.

2 kommentarer:

  1. I see according to Geneabloggers, today is your 3rd year anniversary since you've been blogging. Happy Blogiversary.

    Regards, Jim
    Hidden Genealogy Nuggets


Dikten "Tomten" av Abraham Viktor Rydberg född 18 december 1828 i Jönköping i Jönköpings län (Småland) död 21 septemb...