1/2 c Butter; melted and cooled
1 1/2 c Pillsbury’s Best All Purpose
-Flour*, sifted
2 ts Double-acting baking powder
1/2 ts Salt
1 ts French’s Cinnamon
1/2 ts French’s Cloves
1/2 ts French’s Ginger
1/4 ts French’s Ground Cardamom
-(optional)
3 Eggs; * see note
1/2 c Sugar
1/2 c Firmly packed brown sugar
1 c Raisins
1 c Funsten’s Nuts; chopped
1/2 c Light cream
1/2 c Funsten’s Nuts; chopped
BAKE at 350 degrees for 50 to 60 minutes. MAKES 9 or 10-inch tube cake.
Sift together the flour, baking powder, salt , and spices. Beat eggs until
foamy. Gradually add sugars and continue beating until thick and ivory
colored. Fold in raisins and 1 cup Funsten’s nuts, chopped, and half the
dry ingredients until well combined. Fold in light cream, then the
remaining dry ingredients. Add the melted and cooled butter; fold in just
until blended. Turn into 9 or 10-inch tube pan or 9 x 5 x 3-inch loaf pan
which has been generously greased and coated with 1/2 cup nuts, chopped, or
cake crumbs. Bake in moderate oven (350 degrees) 50 to 60 minutes. Cool in
pan 15 minutes; invert on wire rack. *For use with Pillsbury’s Best
Self-Rising Flour, omit baking powder and salt.
NOTES : **Pronounced God Myook’ Pep’-perkah-kah “From Pillsbury’s European
Recipe Service-A Cake from Sweden.”
Yields
1 Servings