Swedish Visiting Cake
This cake is real good and real fast. Should have baked it a little longer, as the middle was just a bit too liquid. Otherwise, a general success.
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Ugly Food for an Ugly Dude 
April 13, 2010 at 8:35 am
Did you use cast iron? or a cake pan?
April 13, 2010 at 12:12 pm
Done-ness testing was a bit tricky with this one, because the cake was so moist even when fully baked. No matter, it’s pretty yummy either way. And yours released from the pan perfectly! Glad you liked it, thanks for baking along with me this week.
April 13, 2010 at 12:42 pm
Glad you enjoyed it. Looks tasty to me!
April 13, 2010 at 1:19 pm
I bet it was gobbled up in no time!
April 13, 2010 at 2:00 pm
Looks fantastic! But what chocolatechic said, did you use a skillet? This looks like its tough to get out of the pan!
April 13, 2010 at 2:10 pm
The cake resembles your post: real good and real fast! It looks perfect to me!
April 13, 2010 at 5:29 pm
I had to triple check my toothpick because it still seemed ‘wet’, luckily it came out.
April 13, 2010 at 6:37 pm
Yipeee for Swedish cake..I loved it. The only thing I have had Swedish is the candy Swedish fish! Your cake looks so good!
April 13, 2010 at 10:26 pm
Looks good to me! I can’t believe how easy, yet yummy it was. 🙂
April 13, 2010 at 10:51 pm
I love those slivered almonds!!!!
April 14, 2010 at 9:14 am
I should have baked mine longer, too, but I ended up rather liking the gooey center. Is that a bad thing? I’m glad you enjoyed this!
April 14, 2010 at 11:13 pm
Looks pefect from here!!!
April 15, 2010 at 10:09 am
Looks great! I agree, this was one tasty cake!
April 15, 2010 at 5:14 pm
Your cake looks fantastic! I wouldn’t mind a liquidy center at all since the batter was delicious! =)
April 19, 2010 at 9:28 pm
I thought a little squish in the middle just added to its rusticity. Is that a word? Nice cake.
July 3, 2012 at 12:18 am
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