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
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.
Mother Asta Andersson 21 November 1919 - 31 December 1999 Mother Asta, her parents Selma and Albin and siblings Ingamaj, Elin, Gö...