Norwegian Sugar Cake

A recipe found in “Formkaker” (Mould Cakes) published by
Hjemmets Kokebokklubb in 1980

Norwegian Sugar Cake

Preparation: 15-20 min.
Rising: Total 1 1/2 hours
Baking time: about 30 min.
Oven temperature: 200-220° C / 390-430° F
2 ring moulds, about 1 liter / 2 pt
Can be frozen.

25 g [1 oz] yeast
1 dl [0,2 pt] lukewarm milk
1 teaspoon salt
4 tablespoons sugar
4 eggs
About 500 g [1,1 lb] flour (8-8 1/2 dl / 1,6-1,7 pt)
200 g [7 oz] butter
50-100 g [1,75-3,5 oz] raisins
25-50 g [1-2 oz] almonds
3-4 tablespoons of rum or lemon juice
Icing sugar


[1] Stir the yeast into the milk and whisk in salt, sugar and eggs. Add the flour and work the dough quickly together. Stir in soft butter in small lumps. Stir the dough well until it is shiny and smooth. Add raisins, scalded, finely chopped almonds and rum. Leave the dough to rise for about 1 hour.

[2] Work the dough quickly and pour it into two well-greased and flour drizzled ring moulds. Rise for 20-30 minutes. and bake as indicated.