This Swedish Nut Cake recipe is a old vintage recipe I have been hanging on to for a few years. I knew the holiday baking season would be the best time to share it.
I am a collector of old vintage recipes. I collect old vintage cook books and recipe binders.
Occasionally I hit the mother load and find a very old recipe box stuffed full of old recipes.
Some of the vintage recipes are clipped from old magazines. Some are clipped from news papers.
Sometimes I get lucky and find an old hand written vintage recipe.
I love when I find old handwritten vintage recipes!
One of my all time favorite hand written vintage recipes is a vintage Hungarian dessert recipe for Zserbo Szelet,
Swedish Nut Cake recipe, Preachers Cake recipe and Hawaiian Wedding Cake recipe.
While I was trying to do some research to find out how old this Swedish Nut Cake recipe might be I learned a surprising thing. I don't think this Swedish Nut Cake recipe is an old vintage Swedish cake recipe as I assumed.
I found the same Swedish Nut Cake recipe called by a couple of other names.
It looks like my old vintage Swedish Nut Cake recipe is also known as Preachers Cake recipe, Pineapple Nut Cake recipe and Hawaiian Wedding cake recipe.
No matter what you decide to call this delicious old fashioned sheet cake recipe you should make is as soon as possible!.
The crushed pineapple makes it moist and tender. The chopped pecans add a lovely texture to the Swedish Nut Cake and to the Pecan Cream Cheese frosting it is topped with.
Homemade Pecan Cream Cheese Frosting for Swedish Nut Cake recipe
You spread the sweet and nutty homemade Pecan Cream Cheese Frosting on the Swedish Nut Cake while it is still warm and it soaks in to the top layer of the nut cake almost turning the creamy cream cheese frosting into a glaze.
Nut Cake Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 teaspoon pure vanilla extract (I used my homemade vanilla extract)
- 20 oz can of crushed pineapple, undrained
- ½ cup pecans, chopped
Pecan Cream Cheese Frosting Ingredients
- 8 oz cream cheese, softened
- 1 stick of butter, softened
- 1 ¾ cup of powdered sugar sifted
- 1 teaspoon of pure vanilla extract (I used my homemade vanilla extract)
- ½ cup pecans, chopped
- Optional ½ cup pecans chopped for garnish
Directions
- Preheat the oven and prepare a 9 x 13 inch baking pan by greasing it with solid shortening or butter and then dusting well with flour.
- In a large mixing bowl whisk the flour, sugar, baking soda and salt together.
- Add the eggs, vanilla extract and crushed pineapple to the bowl and mix well.
- Fold the chopped pecans into the cake batter well.
- Bake in a preheated 350 F. degrees oven for 25 to 35 minutes or until the center is set.
- Remove the cake from the oven and allow it to cool for 10 to 15 minutes.
- Once the cake has cooled spread the Pecan Cream Cheese Frosting over the cake. (Frosting recipe below)
- Chill cake for an hour before cutting and serving.
Directions to make the frosting
- In a large mixing bowl beat well the softened cream cheese and butter.
- Next add half the sugar and the vanilla extract and beat well. Scrap the bowl and add the remaining powdered sugar. Beat for 1 minute on high.
- Fold the chopped pecans into the frosting.
- Set aside until the cake is ready to be frosted.
Print the Old Fashioned Swedish Nut Cake recipe below
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Old Fashioned Swedish Nut Cake Recipe with Video
Ingredients
Swedish Nut Cake Recipe Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 teaspoon pure vanilla extract I used my homemade vanilla extract
- 20 oz. can crushed pineapple undrained
- ½ cup pecans chopped
Pecan Cream Cheese Frosting Ingredients
- 8 oz. box cream cheese softened
- 1 stick unsalted butter softened
- 1 ¾ cup powdered sugar (sifted after measuring)
- 1 teaspoon of pure vanilla extract I used my homemade vanilla extract
- ½ cup pecans chopped
- ½ cup pecans chopped (for garnish)
Instructions
Directions to make Swedish Nut Cake
- Preheat the oven and prepare a 9 x 13 inch baking pan by greasing it with solid shortening or butter and then dusting well with flour.
- In a large mixing bowl whisk the flour, sugar, baking soda and salt together.
- Add the eggs, vanilla extract and crushed pineapple to the bowl and mix well.
- Fold the chopped pecans into the cake batter well.
- Bake in a preheated 350 F. degrees oven for 25 to 35 minutes or until the center is set.
- Remove the cake from the oven and allow it to cool for 10 to 15 minutes.
- Once the cake has cooled spread the Pecan Cream Cheese Frosting over the cake. (Frosting recipe below)
- Chill cake for an hour before cutting and serving.
Directions to make Pecan Cream Cheese Frosting recipe for Swedish Nut Cake
- In a large mixing bowl beat well the softened cream cheese and butter.
- Next add half the sugar and the vanilla extract and beat well. Scrap the bowl and add the remaining powdered sugar. Beat for 1 minute on high.
- Fold the chopped pecans into the frosting.
- Set aside until the cake is ready to be frosted.
- A 9 x 13 inch cake.
- Serves 16.
Video
Notes
- Sifted flour: measure the flour before sifting.
