Lingonberry Cardamom Cake
- Ingredients:10
- Servings:32
Lingonberry Cardamom Cake
- Ingredients:10
- Servings:32
- Calories per serving:
This traditional Swedish cake recipe uses cardamom-spiced Gold Medal™ Yellow Cake topped with cream cheese frosting, lingonberry jam, and toasted almonds for a light and elegant dessert.
Ingredient
Cake Batter
| Ingredient | Weight | Measure |
|---|---|---|
| Water, cool approx. 72°F | 12 oz | 1 1/2 cups |
| Sour cream | 12 oz | 1 1/3 cups |
| Gold Medal™ Yellow Cake Mix (11152) | 2 lb 8.00 oz | 1/2 box |
| Cardamom, ground | ---Value Not Available | 1 tsp |
Cream Cheese Frosting
| Ingredient | Weight | Measure |
|---|---|---|
| Cream cheese, softened | 4 lb | 8 cups |
| Powdered sugar | 1 lb 2.00 oz | 4 cups |
| Vanilla extract | ---Value Not Available | 4 tsp |
| Almond extract | ---Value Not Available | 2 tsp |
Finishing
| Ingredient | Weight | Measure |
|---|---|---|
| Lingonberry jam, prepared | 2 lb 8.00 oz | 4 cups |
| Almonds, slivered, toasted | 5 oz | 1 cup |
Instructions
- Cake Batter
Pour half of the water and all of the sour cream into a mixer bowl fitted with a paddle attachment.
Add the total amount of cake mix and mix on medium speed for 2 minutes.
Stop mixer and scrape bowl and paddle; add remaining water gradually, while mixing on low speed.
Stop mixer and scrape bowl and paddle; add cardamom and mix batter on low speed for 2 minutes.
Deposit 15 oz of batter into 4, greased and floured, or greased and paper-lined, 8-inch round cake pans.
Bake as directed until golden brown and a toothpick inserted into the middle comes out clean.
Bake Temp and Time Bake Temp Time Convection Oven*
300°F
26-28 minutes
Standard Oven
350°F
32-35 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 13 minutes of baking.
- Cream Cheese Frosting
Add cream cheese, powdered sugar, vanilla extract, and almond extract into a mixer bowl fitted with a paddle attachment.
Mix at medium speed for 2 minutes, until sugar has dissolved.
- Finishing
Place each cooled cake on a serving platter; spread 1 1/4 cups (12 oz) of Cream Cheese Frosting evenly over the top.
Add 1 cup (10 oz) of lingonberry jam to the center of the cake; spread over top, stopping 1-inch from edges to create a border.
Sprinkle 1/4 cup (1.25 oz) of toasted almonds on the frosting border edge.
Cut each cake into 8 slices and serve.
Recipe Tips
Substitute toasted, sliced almonds or toasted pecans.
Nutrition Facts
Nutrition facts are not available for this recipe
