Comments on: Swedish Almond Cake

By: dkmoss

dkmoss — Tue, 17 Dec 2013 23:32:30 +0000

This is my secret Christmas weapon…people LOVE this cake! Thank you so much for sharing and for making the rest of us look like really, really good gift-givers.

By: QueenOfHerKitchen

QueenOfHerKitchen — Sun, 28 Oct 2012 19:46:54 +0000

This recipe was very easy to make. The results were exactly as I expected. Very tasty!

By: hollyfun

hollyfun — Tue, 03 Jul 2012 20:18:11 +0000

My family loves this cake. I’ve made it as is, and also doubled it. Will continue to make it for holidays (and any other time I can find an excuse.) So easy, I can have it mixed up by the time the oven preheats.

By: ThreeManyCooks

ThreeManyCooks — Wed, 22 Feb 2012 21:42:43 +0000

Must be something in our DNA, because our Swedish family absolutely devoured this cake. I’m going to make big pans of it for our family reunion this summer. We used 1/2 tsp of the almond extract and that was the perfect amount for us. Thanks for sharing!

By: Rina @ I Thee Cook

Rina @ I Thee Cook — Tue, 10 Jan 2012 12:16:18 +0000

Very easy to make. It was a bit on the sweet side for me. I think next time I will reduce the sugar a bit. Overall it was a hit!

By: Terri @ that's some good cookin'

Terri @ that's some good cookin' — Tue, 10 Jan 2012 07:19:53 +0000

Heidi–so sorry it has taken a month to respond! I hope that the recipe worked well for you.

Westcoastswedishgirl–Yep. This ‘cake’ has the power to keep on calling you back for more! That’s a great idea to add the vanilla caviar. I’ll have to do that the next time I make this cake. My husband is also of Swedish descent and I got this recipe from his family. My hubby lived in Sweden (namely Stockholm and Gothenburg) for five years.

By: westcoastswedishgirl

westcoastswedishgirl — Tue, 10 Jan 2012 00:45:46 +0000

I made this the night before it was needed – we had company for a late brunch the next day. It was devoured!! Two slices each (after we all said, “Oh no, we couldn’t, well, ok, just a small slice more” – LOL).

I doubled the amount of almond extract (I always do, in every recipe that calls for it, no matter the amount, I automatically double, we love almond!) and I also added the caviar of one vanilla bean.

Being of Swedish descent, I’ve made and eaten plenty of these types of cakes in my lifetime, and this one ranks right up there! Yum. Thanks!

By: Sondra Stephens

Sondra Stephens — Sat, 17 Dec 2011 22:28:47 +0000

This was good when it was fresh. Tasted like almond paste was used. It did not hold up as well a day later. Very easy.

By: Heidi Malott

Heidi Malott — Fri, 09 Dec 2011 20:09:06 +0000

Can’t wait to try this, this weekend. It looks divine with simple ingredients.