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Scandinavian Almond Cake on white serving platter.
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5 from 9 votes

Scandinavian Almond Cake

Traditional Scandinavian Almond Cake with a warm rum butter glaze.
Prep Time5 minutes
Cook Time50 minutes
Total Time55 minutes
Course: Dessert
Cuisine: International, Scandinavian
Servings: 12 slices
Calories: 387kcal
Author: Anecia Hero

Ingredients

Cake Ingredients

  • 1 cup sugar , granualted
  • 1 whole egg , lightly beaten
  • 1½ teaspoons almond extract
  • ⅔ cup milk ,2% or whole
  • 1¼ cups flour , all-purpose
  • ½ teaspoon baking powder
  • 1 stick melted, salted butter
  • 4 oz. almonds sliced or slivered
  • cooking spray for pan

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)

Instructions

  • Preheat oven to 350º F
  • In a large bowl, combine sugar, egg, almond extract and milk; combine well
    1 cup sugar, 1 whole egg, 1½ teaspoons almond extract, ⅔ cup milk
  • Add flour, baking powder and melted butter to sugar/egg combination; combine well
    1¼ cups flour, ½ teaspoon baking powder, 1 stick melted, salted butter
  • Spray baking dish with cooking spray; add almonds to baking dish
    cooking spray, 4 oz. almonds
  • Pour batter into prepared baking dish, shake the pan so the batter is evenly distributed, and bake for 40-50 minutes or until the edges are golden brown. Check the middle with a toothpick to make sure it's completely cooked.
  • Allow cake to cool in pan for a few minutes; gently remove and plate
  • Serve with warm rum butter glaze

Glaze Instructions

  • Add all ingredients to sauce pan and heat until sugar is dissolved
    1 stick butter, ¼ cup water, 1 cup sugar, ¼ - ½ cup dark rum
  • Drizzle glaze over cake or individual slices

Notes

Tips
  • Spray oil right before you pour the batter in the pan
  • Don't use a pan you've ever put in the dishwasher; the Nordic pan has a coating on it and I only hand wash mine, so the cake doesn't stick
  • Bake on the middle or top rack -definitely not the bottom rack
  • Make sure your oven is calibrated
  • Try to release the cake from the pan while the cake is still warm
  • If your cake "puffs up" on top, that's okay. Let it cool, then use a sharp knife and trim off the puffy part so the cake lies flat on your serving platter.
Using a round, tube or Bundt pan?
  • Double the recipe
Rum Glaze:
  • Start with 1/4 cup of dark rum in the sugar mixture; taste it after the sugar is dissolved to see if you want more rum:) if so, add a little more! 
Have Light Rum Only?
  • If you only have light rum, start with 1/4 cup of light rum and 2 tablespoons of brown sugar; heat until sugar is dissolved; taste and add more rum or brown sugar until it's to your liking!

Nutrition

Serving: 1slice | Calories: 387kcal | Carbohydrates: 46g | Protein: 4g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 159mg | Potassium: 98mg | Fiber: 2g | Sugar: 34g | Vitamin A: 493IU | Calcium: 57mg | Iron: 1mg