Light and airy, this delicious Rum Glazed Scandinavian Almond Cake is easy to make and even better with the homemade rum glaze! The unique, rectangular and beveled shape of the cake makes a lovely presentation for this holiday cake!
Scandinavian Almond Cake is arguably a northern recipe. No one knows if the Swedes or Finns brought it to the States, but each claims responsibility and has their own spin on this popular and traditional Scandinavian dessert. It’s often called a Swedish Almond cake or a more generic “Norwegian almond pound cake.” No matter what you call it, it’s a winner every time and it’s even more decadent with the Rum Glaze!
This authentic Scandinavian recipe comes from Wisconsin-an area where there are a lot of Norwegian folks. What makes this easy almond cake so unique is not only its flavor, but the elongated pan you cook it in– a beveled pan–and each bevel is just enough for one slice! A quick note: use an elongated serving platter for displaying and serving this almond dessert.
Do I Have to Use the Rum Butter Glaze?
Scandinavian almond cake can be made without a rum butter glaze, or serve the glaze on the side (the cake is so moist, you really don’t need a butter glaze, but you could just pour melted butter over it! ) Another option is to make a sugar/butter glaze and add a little powdered sugar to the butter; stir well, and serve warm over the cake. A third option is to eliminate the glaze altogether and just sprinkle some powdered sugar on top.
Can I Make the Almond Cake in a Regular Cake Pan?
This recipe works in other types of cake pans, but you’ll want to double the recipe, otherwise, the almond cake is too flat and not very appealing. You can bake almond cake in a tube or Bundt pan. Lightly oil the pan first, then sprinkle the bottom of the pan with sliced almonds; pour in the cake batter and bake. Allow a little more baking time if doubling the recipe.
Can I Make the Cake and Glaze in Advance?
This cake holds up quite well if you want to make it in advance. Cover the cake with plastic wrap and refrigerate. Store the glaze in the fridge as well. When you’re ready to serve this Scandinavian dessert, take the cake out of the fridge and let it get to room temperature; reheat the rum glaze on the stove top and serve.
I do not recommend reheating the rum glaze in the microwave. I’ve tried it a million times and it always burns, bubbles and makes a mess!
Rum Glazed Scandinavian Almond Cake is also a perfectly light dessert for year-round events: wedding/baby shower, brunch or a sweet addition to a wine and cheese tasting party! If you want to make individual cakes, simply follow the instructions, but make them in a muffin pan!
Be sure and rate this beauty after you make it!
Rum Glazed Scandinavian Almond Cake
- 1 cup sugar
- 1 whole egg
- 1½ teaspoons almond extract
- ⅔ cup milk
- 1¼ cups flour
- ½ teaspoon baking powder
- 1 stick butter melted
- 4 oz. almonds sliced
Rum Butter Glaze Ingredients (See Recipe Notes)
- 1 stick butter melted
- ¼ cup water
- 1 cup sugar
- ¼ - ½ cup dark rum (See Recipe Notes)
- Preheat oven to 350º F
- Spray baking dish with cooking spray; add almonds to baking dish
- In a large bowl, combine sugar, egg, almond extract and milk; combine well
- Add flour, baking powder and melted butter to sugar/egg combination
- Pour batter into baking dish and bake for 40-50 minutes or until the edges are golden brown
- Allow cake to cool in pan for 20 minutes; gently remove and plate
- Serve with warm rum butter glaze
- Add all ingredients to sauce pan and heat until sugar is dissolved; pour over almond cake
Craving more desserts? Try Cinderella Cake with Coachman’s Icing-a light flavored pumpkin cake with delicious frosting!
Looking for more Scandinavian recipes? Try Swedish Meatballs and Sauce!