Best Old Fashioned Fresh Fruit Cake Swedish Recipes

FRUKTKAKA (SWEDISH FRUITCAKE .... NOT LIKE AMERICAN FRUITCAKE)

Steps:

• Combine the figs, apricots, raisins, rum, orange zest, and lemon zest in small bowl; cover with plastic wrap and let sit at room temperature for at least 4 hours or as long as overnight.
• Heat oven to 350°F Grease the bottom and sides of a 12 1/4" x 4 1/4" x 2 3/4" loaf pan with butter and dust all over with flour; tap out excess flour and set aside.
• Combine butter and sugar in a large bowl and beat with a handheld mixer set to medium speed until the mixture is pale and fluffy, 1-2 minutes. Add the eggs one at a time, beating well after each addition. Add the reserved fruit-rum mixture and the flour mixture and mix on low speed until just combined.
• Transfer batter to prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted into the middle of the cake comes out clean, 40-45 minutes. Unmold cake onto a wire rack and let cool completely before slicing.

MOM'S OLD FASHIONED SWEDISH APPLE CAKE

Steps:

• Preaheat oven to 350℉ and grease a 9 inch springform pan. Set aside.
• Cream butter with sugar. Add eggs and vanilla, beat well
• In a seperate medium bowl sift flour, salt, spices and baking soda. Stir well.
• Working in 2 batches add dry mixture to wet. Mix just until mixed making sure to scrape down sides of bowl.
• Stir in apples and nuts.
• Bake for 40 mins before adding topping.
• After 30 mins of baking add caramel topping ingredients to a small sauce pan. Heat on low until butter is melted and sauce is well blended. (Note: The sugar in the sauce doesn not have to be melted. The ingredients just need to be well incorporated.)
• Once the first 40 mins of baking is done, remove cake from oven and place springform pan onto sided cookie sheet (to help prevent any spillage from caramel sauce). Pour caramel topping evenly over the top of cake and return cake to oven. Bake for an addittional 20 minutes.
• Let cool enough to eat. Serve either warm or cool.