Swedish Berry Pound Cake
Swedish Berry Pound Cake. A new rendition of our popular Gumdrop Cake using crowd favourite, Swedish Berry Candy.
Today's recipe may look a bit familiar to some. That's because it sort of appeared here before.
Every year in the run up to the Holidays, our Newfoundland favourite Gum Drop Cake, comes up a lot in comments and on our social channels. Very often those questions and discussions involve what gumdrops work best in the recipe.
Baking gums are what are best and what we have traditionally always used. They are the perfect size and a little firmer than many gumdrop brands.
This means they hold up better, getting les sticky when baked. This makes the cake easier and cleaner to cut and serve as well.
Last year, I took it upon myself to test other brands and sizes of gumdrops. You can read more about that in the post for the Gumdrop Cake recipe.
Swedish Berry Pound Cake. A fun experiment.
During those trials, spouse cake up with a fun suggestion. Unlike me, she's not much of a candy person.
I love gummies and sour candies in any form, but her one favourite, like many, is Swedish Berries. She suggested we try those as well, just for a lark.
The cake baked up quite well, as expected, and the unique candy flavour came through as well. The candies were stickier than usual for sure, but chilling the cake before cutting was very helpful.
Using a serrated knife and cleaning it with a wet cloth between cuts, made it quite easy to cut and serve in the end.
This would be a great surprise birthday cake for someone who loves these particular candies. With the Holidays on the horizon, it can be made well in advance and frozen as well.
Since it looks so much like a Glacé Cherry Cake, it may be an amusing cake to serve to visitors. They'll be surprised and likely delighted by this tasty pound cake.
Planning your Holiday baking?
Click on the photo to follow the link below to our Best Christmas Cake Recipes.
Like this Swedish Berry Pound Cake recipe?
You'll find hundreds of other sweet ideas in our Cakes & Pies Category and even more in our Christmas Recipes Category.
It's easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram.
Plus you'll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.
You can also sign up for our FREE newsletter to know immediately when we add new recipes. You'll also get weekly suggestions for great family friendly meals and desserts too!
Swedish Berry Pound Cake
Swedish Berry Pound Cake. A new rendition of our popular Gumdrop Cake using crowd favourite, Swedish Berry Candy.
Ingredients
- 1 ½ cups butter
- 2 cups sugar
- 3 eggs
- 2 teaspoon vanilla extract
- 1 teaspoon finely minced lemon zest, optional
- 3 cups flour
- 1 ½ teaspoon baking powder
- ¾ cup undiluted evaporated milk
- 2 ½ cups Swedish Berry Candy + an additional ¼ cup flour
Instructions
To prepare the cake.
- PLEASE NOTE that procedure photos for this recipe appear above in the body of the post and below in the notes for easy reference.
- Cream together the butter and sugar well.
- Add the eggs, one at a time, beating well after each addition until light and fluffy.
- Beat in the vanilla.and add the lemon zest if you choose to use it.
- Sift together the flour and baking powder.
- Fold dry ingredients into the creamed mixture alternately with the evaporated milk, beginning and ending with the dry ingredients. As a general rule, I add the dry ingredients in 3 portions and the milk in 2 portions.
- Fold in the Swedish berries that have been tossed at the last minute in the ¼ cup flour.
- Bake in greased and floured (or baking spray prepared) bundt pan or in a spring form pan, tube pan, or two 9x5 inch loaf pans lightly greased and lined with parchment paper.
To bake the cake.
- Bake at 300 degrees F for 1 to 1 ¾ hours depending upon the size of your pan. Small loaf pans may be done just under an hour so test them after 50 minutes. My bundt pan cake took the full hour and 45 minutes in my oven
- Baking times vary greatly on this recipe so rely on the toothpick test to ensure that it is properly baked. When a wooden toothpick inserted in the center comes out clean, its done. Be careful not to go past this stage or the cake will be dry.
- Let the cake cool in the pan/s for 10 minutes before turning it out onto a wire rack to cool completely.
Notes
Ingredients for Swedish Berry Pound Cake.
Toss the ¼ cup if flour to the candies.
Foldi the dry ingredients through the cake batter.
Folding the milk alternately with the dry ingredients.
Fold the floured candies into the batter.
The finished cake batter.
Swedish Berry Pound Cake, ready for the oven.
Swedish Berry Pound Cake.
Recommended Products
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
32Serving Size
1 sliceAmount Per Serving Calories 235Total Fat 2gSaturated Fat 1gUnsaturated Fat 1gCholesterol 20mgSodium 32mgCarbohydrates 49gFiber 1gSugar 16gProtein 5g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Send this recipe to my email.
