In search of healthy and fun meals to feed my family, with an eye toward sustainable living.

Here you'll find recipes & ramblings about keeping my family fed with what's available in Alaska between local produce, a little bit of wild harvest, and the modern grocery store.

Thursday, March 12, 2009

Swedish Sokerkake (with Cardamom), a.k.a. Courting Cake

This Swedish cake is known in our house as "Courting Cake" because my husband baking this wonderful cake is all it took! It is made without any butter -- rather, it uses cream, and is therefore super-quick to throw together.
(Hint: best to use room temperature ingredients: I like to pre-warm the eggs in a warm water bath -- this does not take long)

Swedish "Sokerkake"

2 c flour (sift if clumpy)
2 t baking powder
1/2 t salt
1 c sugar
1 t freshly ground cardamom
3 eggs (room temperature)
1.5 cups heavy cream (whipping cream, but not whipped), room temperature
vanilla wafer crumbs (or other cookie crumbs, such as graham crackers)
powdered sugar for dusting

1. Using mixer, blend well, scraping sides often. (Beat for about 3 minutes)
2. Spray or butter a bundt pan. Sprinkle with vanilla wafer crumbs.
3. Pour batter into pan. Bake at 350 F for 55-60 minutes until toothpick tests clean (may take longer than an hour -- keep baking, otherwise cake will "fall" upon cooling).
4. Remove from bundt pan, and let cool slightly before dusting with powdered sugar.
5. Best if eaten while still WARM! This cake does not keep well -- so indulge!


  1. Thank you SO much. So, even though you are German, this is a Swedish recipe? That's kinda neat. Thanks for posting it for me. Makes me miss my mom. But now, it looks easy enough that I think I"m going to go make it for dinner tonight. Ummmm.


  2. You're most welcome!
    Yes, I'm German, but I married a Swede!