Lingonberry Cake - Norway

Lingonberry preserves as an ingredient make for a moist cake.

Ready In:
40mins
Serves:
Units:

ingredients

directions

  • Preheat the oven to 400 degrees F.
  • Combine flour, sugar, and baking powder, then cut in the butter with pastry blender.
  • Add the egg and mix well.
  • Fold in the lingonberry preserves.
  • Spread into a greased 8x12 inch pan.
  • Combine the streusel ingredients, and
  • spread it over the batter.
  • Bake 25-30 minutes, until golden. Cool in the pan.
  • Lift out a quarter or half of the cake, and cut into slices. Continue with portions in this way.
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RECIPE MADE WITH LOVE BY

@Mme M
Contributor
@Mme M
Contributor
"Lingonberry preserves as an ingredient make for a moist cake."
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  1. Crocheting Mama
    I really was looking forward to this cake and I think I really followed the instructions, but it didn't turn out as well as I had hoped. That being said, I did make one change because after I had cut in the butter and added the egg, the mixture was still crumbly, all I had left to add was the preserves and I didn't think that would make a batter so I added 1 egg which made it come together. If you update the directions to say that the mixture should be crumbly prior to adding the preserves, then I will try it again with just one egg, but I couldn't see pouring a crumbly mixture into the cake pan. I can see it being a good tea or coffee cake as it is not very sweet. Thanks for the recipe and I hope someone has better luck than I did with it.
    Reply
  2. Mme M
    Lingonberry preserves as an ingredient make for a moist cake.
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