Swedish Nut Cake

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Grandma is about as Swedish as it gets, right down to the sparkly blue eyes and fair skin.  Her parents’ names were Signe & Nels Nelson for goodness sake. A number of her recipes have their roots in northern Europe but the one thing that never caught on in our family was Lutefisk. And for that I’m eternally grateful. In reading about Lutefisk I even came across the word gelatinous. Thankfully Grandma’s Swedish-inspired recipes are of a much tastier variety and have nothing to do with the word gelatinous.

Grandma has been making this Swedish Nut Cake for as long as my aunts can remember.  My mother, on the other hand, doesn’t remember having this cake as a child.  Between you and I, let’s put more stock in my aunts’ memories than my mother’s. Besides being a delicious recipe, the best part of this recipe is it’s a one bowl recipe. Aaahhh sweet simplicity. And fewer dirty dishes. Amen.

Sift together 2 cups flour, 2 cups sugar and 1 1/2 teaspoons baking soda.

I interrupt this post to show you eggs. I buy my eggs from a local farmer and it’s always a fun little surprise to discover what colors I’ve received. And what sizes.

Keeping to the one bowl promise, add eggs, 1 can (20 oz.) crushed pineapple with juice, 1 teaspoon vanilla and 1/2 teaspoon salt. Mix by hand.

Add 1 cup chopped pecans or walnuts (I chose walnuts). The batter will be lumpy.

Pour into greased 9×13 pan.  Bake at 350* 30-35 minutes.  Grandma’s recipe says 35 minutes but mine was finished at exactly 30 minutes. The cake will get dark, so don’t panic.

That right there is some delicious stuff. Grandma knows her cake recipes. Frost with cream cheese frosting when cool.

Then immediately remove the cake from your house because you will not be able to keep your hands off of it. You’ve been warned.



2 cups flour, sifted

2 cups sugar

1 1/2 teaspoons baking soda

2 eggs

1 can (20 oz.) crushed pineapple with juice

1 teaspoon vanilla extract

1/2 teaspoon salt

1 cup chopped nuts (pecan or walnut)

Preheat your oven to 350*.  Mix together flour, sugar and baking soda. Then add the eggs, crushed pineapple (with juice), vanilla extract and salt; mix by hand. Stir in chopped nuts. Pour into greased 9×13 pan. Bake for 30-35 minutes. Frost with cream cheese frosting when cool.

Cream Cheese Frosting

1 package (8 oz.) cream cheese, softened

1/2 cup (1 stick) butter, softened

1 cup powdered sugar

2 teaspoons vanilla extract

1/2 cup chopped nuts

Beat cream cheese and butter with hand mixer until thoroughly mixed. Add powdered sugar and vanilla extract and beat for 4 minutes. Fold in chopped nuts. Frost cooled cake.


One thought on “Swedish Nut Cake

  1. This is a popular cake for any occasion. So very good.

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