From the FG Recipe Files:

Swedish Almond Cake

Take a break with this sweet cake   

From our file of favorites, we present the dessert of all holiday desserts: Swedish Almond Cake.
Take a little break from the holiday frenzy for something sweet, comforting and very rich, just the way a cake should be.

Grandma’s Swedish Almond Cake

  • 3/4 cup melted unsalted butter
  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp salt
  • 1 1/4 cups sugar
  • 2 eggs
  • 2/3 cup buttermilk
  • 1 tsp vanilla extract
  • 1 tsp almond extract 


  • Scant 1/2 cup unsalted butter cut into small chunks
  • 3/4 cup sliced almonds
  • 1/2 cup sugar
  • 2 Tb flour
  • 2 Tb milk 

Photo by Lindsey Stewart

Photo by Lindsey Stewart


  • Heat oven to 350 degrees. Grease and dust 9 inch round dish. 
  • Whisk flour, baking powder and salt. 
  • Beat sugar and eggs for 2-3 minutes, reduce speed to low and add melted butter, milk and extracts. 
  • Gradually add dry ingredients to mixer on low.
  • Pour batter into baking dish and bake for 35 minutes. 
  • During last 5 minutes of cooking, make topping. Mix topping ingredients in small sauce pan and heat over medium until small bubbles form. Reduce to low and simmer for 2-3 minutes. Remove from heat. 
  • Remove cake from oven and pour topping over cake. 
  • Return cake to oven and bake for 15 minutes or until top is bubbly and beginning to turn golden. 
  • Remove cake from oven and let cool completely before slicing and serving.


  • Cooked and cooled gingerbread cookies in any shape (Cammy loves using her collection of vintage shapes) 
  • Royal icing
  • New, clean paintbrushes
  • Gel food coloring
  • Small bowl of water
  • Napkins or paper towels to blot 


  • Ice cookies with a thin layer of royal icing. Let icing dry completely before painting. 
  • Mix a little gel food coloring with water to create the desired depth of color desired. 
  • Using a watercolor brush, apply food-color based watercolor "paint" to your cookies, rinsing the brush and blotting before changing colors. 
  • Let dry completely and serve! 

Make this cake or our stylist’s creative twist on frosted gingerbread cookies and share with us 


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