I just removed this cake from the oven - Norwegian Gold Cake - have been interested in the recipe

G

gayr

Well-known member
for a while and tried it today. Will report on flavor when it is cool enough to eat.

Norwegian Gold Cake

"Don't disguise the flavor of this unusual cake with a frosting. It's wonderful plain, with a scoop of ice cream or fresh fruit; but a whipped cream icing is fine for birthday celebrations. You will note a method so different: creaming butter with the flour!

1 cup butter or margarine (I used butter)

1-1/2 cups all purpose flour

5 eggs

1-1/3 cups sugar

1-1/2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon almond extract

In large mixing bowl combine butter or margarine and flour. Cream on low speed of mixer for 5 minutes.

Add eggs, one at a time, beating well after each addition. Scrape sides and bottom of bowl often.

Add sugar, baking powder, salt and almond extract. Beat for 2 minutes at low speed of mixer. Pour batter into ungreased 10-inch tube pan. Bake in a 325 Degree oven for 1 hour or until the cake springs back and leaves no imprint when lightly touched on top. Invert pan; cool for 20 minutes. Remove from pan and finish cooling cake on wire rack. Sprinkle with confectioners' sugar, if desired.

Makes 12 to 15 servings.

Recipe from: Pantry Shelf Sampler Cookbook

Savor the Flavor of New England

1983 - Author: Grace Additon

 
This cake is wonderful, light, fluffy and delicious and so so easy to make. I can see this with

fruit and a fruit sauce, a custard sauce, endless possibilities.

If you try it I hope you enjoy it!

 
Gay this sounds divine....I was so taken with the recipe that I...

shot into the kitchen to make this cake in memory of my "Aunt Dot's Quick-Mix Loaf Cake"
BUT on second thoughts I thought it rather expensive to make....I have 6 eggs in the fridge and a load of duck eggs which bake well but after recent kitchen disasters I thought, Naaa!

And how much is a CUP of butter in weight????

Aunt Dot's Loaf is much the same (recipe to follow) but not being a baker please try it and tell me the difference....
We always ice the loaf with icing sugar mixed with a little cream or water and drizzle it over...Just adds that wee bit of mmmmmmm factor.
Any other icing simply would not go.

And Aunt Dot always called this her "GOLD CAKE"

When things are not so tight I will deff. try this cake, OHH YUMM!

 
Joanietoo, The difference in the recipe is the flour and butter are mixed together and that led me

to try the recipe as that is very unusual.

I am also linking a conversion chart for you on butter in weight.

Gay

http://www.ochef.com/837.htm

 
Thanx for the conversion chart...When I make the loaf I

start beating what ever goes in 1st...(didnt mention that above) this time I beat the eggs then the flour and then the sugar, milk and butter together etc...I really doesnt seem to matter..I will try the butter flour mix 1st next time.
Wonder if the recipes all started from the same source (Norway) as they have similar names.
My problem with baking is DH does not have a sweet tooth and so if no-one is around my hips get fed...NOT a good idea.

 
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