NORWEGIAN GOLD CAKE
Make and share this Norwegian Gold Cake recipe from Food.com.
Provided by LMillerRN
Categories Dessert
Time 1h20m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Place butter and flour in a mixing bowl.
- Mix 5 minutes at low speed.
- Add eggs, one at a time, beating well after each addition.
- Sift together sugar, baking powder and salt.
- Add gradually to creamed mixture.
- Add vanilla and mix additionaly 2 minutes.
- Turn into greased and floured 10 inch tube or Bundt pan.
- Bake at 325 degrees for 1 hour.
NORWEGIAN GOLD CAKE
I grew up in a very Norwegian family. Both of my grandmothers made a version of this cake. I aquired this recipe when my grandma moved to a nursing home, and I was finally able to search through her secret recipes. We used to have it with coffee during our midmorning coffee break.
Provided by Girly_Girl_Lori
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Place soft butter and flour in bowl. Mix 5 minutes on low speed. Add eggs one at a time, and blend. Sift together the sugar, baking powder, and salt. Add gradually to creamed mixture. Add extract. Mix 2 minutes after all the sugar mixture has been added.
- Turn into ungrased and floured tube cake pan. Bake 1 hour at 325 degrees. When baked, let stand 5-10 minutes then invert to cool. Sprinkle with confectioner's sugar.
Nutrition Facts : Calories 303.5, Fat 17.6, SaturatedFat 10.4, Cholesterol 128.8, Sodium 271.6, Carbohydrate 33.1, Fiber 0.4, Sugar 22.4, Protein 4.2
NORWEGIAN CREAM CAKE (BLOTKAKE)
Bløtkake is a celebratory Norwegian layer cake that's decorated with whipped cream and fresh berries. I first had it at a Syttende Mai (Norwegian Constitution Day) party and have also had it at my husband's family's Christmas parties. This recipe is based on his family's recipe and was transcribed from a scribbley old notecard.
Provided by Molly Yeh
Categories dessert
Time 1h45m
Yield One 9-inch cake
Number Of Ingredients 14
Steps:
- Set an oven rack in the middle position. Preheat the oven to 325 degrees F.
- Grease a 9-inch springform pan and line the bottom with parchment paper.
- To make the cake: In the bowl of a stand mixer fitted with whisk attachment, beat together the eggs and sugar until pale and fluffy, 3 to 4 minutes. Using a rubber spatula, scrape down the sides and bottom of the bowl, if needed. Beat in the water. Remove the bowl from the mixer. Gradually sift in the flour and baking powder and fold together with a rubber spatula until just combined. Transfer to the cake pan and bake until the center springs back when you poke it; 1 hour to1 hour and15 minutes. Cool in the pan.
- To assemble the cake: Once the cake is cooled, slice in half crosswise. Place the bottom of the cake cut-side up on a cake round or directly onto a cake stand or serving platter. Spread whipped cream on top and dot with a layer of sugared cranberries. Place the remaining half of the cake on top, cut-side down. Spread the whipped cream on the top and sides of the cake to cover. Decorate the top of the cake with remaining cranberries and a few sprigs of rosemary.
- In a large mixing bowl with a hand-mixer, or in the bowl of stand mixer fitted with the whisk attachment, beat the heavy cream, sugar, and vanilla to medium-stiff peaks.
- Just before assembling the cake, combine cranberries and sugar in a bowl and toss to coat.
GOLD CAKE
This is a great yellow cake which uses up your leftover egg yolks, especially after making an angel food cake. Ice with white icing, coffee icing or chocolate icing.
Provided by Carol
Categories Desserts Cakes Yellow Cake Recipes
Yield 20
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans.
- Whisk together flour, baking powder, and salt in a small bowl.
- Cream butter and sugar together in a mixing bowl. Add egg yolks and vanilla; beat until fluffy. Add milk to butter mixture in 2 parts alternately with flour mixture in 3 parts, beginning and ending with flour mixture. Spread in prepared pans.
- Bake for about 25 to 30 minutes, or until an inserted wooden pick comes out clean.
Nutrition Facts : Calories 202.9 calories, Carbohydrate 24.4 g, Cholesterol 169 mg, Fat 10.4 g, Fiber 0.3 g, Protein 3.4 g, SaturatedFat 5.7 g, Sodium 165.8 mg, Sugar 15.5 g
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