Family Favorites...Swedish Nut Cake

This cake had multiple contributors to Treasured Recipes – a sure sign of a winner.  I made this for Myrna’s daughter Amy (my niece) to take to her community pot luck on Friday night, and I wanted something most people would like. 
This cake is really simple to make.  Weigh the flour and sugar into a large bowl, add the remaining ingredients, and stir just enough to absorb the flour.  Some folks make this a "dump cake", and mix it right in the cake pan.  Use whatever nuts you like, pecans, walnuts or even black walnuts.  Toasting them makes them more flavorful.  Or use your home canned nuts...already toasted.  While your cake is baking, soften your butter and cream cheese and have your frosting ready.  I let my cake sit about 10 minutes before frosting.  I let it cool about an hour and then refrigerated until ready to serve.              
Swedish Nut Cake
  2          Cups  Flour, All-purpose (9 ounces)
  2          Cups  Sugar -- (14 ounces)
     ½      Cup  Pecans – chopped ( 2 ounces)
  2          Teaspoons  Baking Soda
  3          Large  Eggs -- beaten
  20        Ounces  Crushed Pineapple -- undrained
  2          Teaspoons  Vanilla Extract
                        Frosting
  1 ¾      Cups  Powdered Sugar (7 ounces)
  1          Stick  Butter 
  8          Ounces  Cream Cheese
  1          Teaspoon  Vanilla Extract
     ½      Cup  Pecans (2 ounces)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
In a large bowl, mix flour, sugar, 1/2 cup nuts and baking soda.  Add eggs, pineapple and 2 teaspoons vanilla. Mix  until smooth and pour into 9x13 inch baking pan.
Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes. Spread icing on hot cake.
For the icing: In a large bowl, cream butter or margarine, cream cheese, 1 teaspoon vanilla and powdered sugar until light and fluffy. Fold in 1/2 cup nuts.  Put frosting on cake while still warm.
Refrigerate until serving.
15 Servings
2013 Cost:  $6.62 or 45¢ per serving
  "Treasured Recipes"

6 comments:

  1. Looks delicious but would have to leave off the nuts. ( I have fam. members that have nut allergies) Could a person use like toasted coconut in place of the nuts or maybe raisins

    ReplyDelete
    Replies
    1. I expect you might be successful with coconut but you might just want to look for a recipe that isn't a "NUT" cake.

      Delete
  2. Can you think of another frosting for this cake. I love cream cheese, but my family does not! Any ideas?

    ReplyDelete
  3. This cake is good with just a little dusting of powdered sugar instead of frosting.

    ReplyDelete
  4. Oh boy. Finally got around to making this cake yesterday, and it is GOOD. Love that frosting too, except the powdered sugar flew all over the counter when I turned on the mixer. Oops. LOL. There seems to be a conflict in the instructions tho as to when to put the frosting on - the cake instructions say while hot, and the frosting instructions say when warm. I opted for warm and found that to be OK.

    ReplyDelete
    Replies
    1. Glad you liked it...I haven't put the frosting on a hot cake, I didn't have enough room in my older cake pan if it had melted too much! I quoted the recipe directly from the cookbook...

      Delete

Hi...we'd love to hear from you.