Norwegian Pound Cake

This is a really simple pound cake that has a nice crisp outside and is topped with chocolate frosting. The frosting uses eggs in a way I’d not seen before in frosting, and is quite tasty.

Ingredients:

Cake:

  • 2 1/4 cups sugar
  • 6 eggs
  • 3/4 pound butter (3 sticks), room temperature
  • 3/4 cup milk
  • 3 cups self-rising flour
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract (I just used more vanilla, as I prefer it)

Frosting:

  • 8 ounces chocolate bits (I used semi-sweet)
  • 2 eggs
  • 1/4 pound butter, room temperature
  • drop almond extract (used vanilla again)

Combine all the cake ingredients in the bowl of your mixer and beat on medium speed for 20 minutes. While that’s beating, preheat your oven to 350 degrees and grease a bundt pan.

You may wonder why you’re beating so long and consider stopping after 5 minutes, but I did find that the batter got lighter in color and looked fluffier by the end. Pour the beaten batter into your prepared bundt pan.

Bake 1 hour 20 minutes.

Turn out immediately onto a wire rack and cover with a clean dishtowel while it cools.

To make the frosting, first melt the chocolate in a double boiler or the microwave, then let cool several minutes. Beat the eggs and butter together, then add in the chocolate. Beat in the almond extract.

We weren’t patient enough to let the cake cool completely, so I just heaped the frosting on top, figuring it’d melt down the sides a bit. I’m not sure what a more attractive way to frost a bundt is. It’s a pretty thick, solid frosting, at least until the heat of the cake made it start dripping.

I really liked both the tastes and textures of this cake. Two thumbs up!

Norwegian Pound Cake

From Forum Feasts (haha Amazon has copies from $8.10 to $264.40. WHAT.)

Cake:

  • 2 1/4 cups sugar
  • 6 eggs
  • 3/4 pound butter (3 sticks), room temperature
  • 3/4 cup milk
  • 3 cups self-rising flour
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract

Frosting:

  • 8 ounces chocolate bits
  • 2 eggs
  • 1/4 pound butter, room temperature
  • drop almond extract

Combine all the cake ingredients in the bowl of your mixer and beat on medium speed for 20 minutes. While that’s beating, preheat your oven to 350 degrees and grease a bundt pan. Pour the beaten batter into your prepared bundt pan and bake 1 hour 20 minutes. Turn out immediately onto a wire rack and cover with a clean dishtowel while it cools.

To make the frosting, first melt the chocolate in a double boiler or the microwave, then let cool several minutes. Beat the eggs and butter together, then add in the chocolate. Beat in the almond extract. Frost cake as desired.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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