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Fruitcake
(Hedelmakakku)

Scandinavians in general are not fond of fruitcake that is chockful of fruit. They prefer a simple pound cake with raisins and perhaps a few pieces of candied fruit.

Makes one 10-inch cake

Ingredients:
vanilla wafer crumbs for coating pan
1 cup unsalted butter, room temperature
1 cup sugar
5 eggs
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1⅓ cups golden raisins
3 tablespoons finely chopped candied orange peel
2 tablespoons finely chopped candied fruit-cake fruits
¼ cup finely chopped blanched almonds

Method:
Butter a 10-inch fluted tube-cake mold and dust lightly with vanilla wafer crumbs. Preheat oven to 350°F. In a large mixing bowl, cream the butter and sugar until blended; add the eggs and beat until light and fluffy. Mix the flour, baking powder, and salt. In a small bowl, combine the raisins, orange peel, cake fruits, and almonds. Add 1 tablespoon of the flour mixture to the fruits and toss to coat each piece well. Blend the flour into the creamed mixture, then add the raisin mixture, blending well. Turn into the prepared cake pan and smooth out the batter. Bake for 50 to 60 minutes or until a wooden skewer inserted in the center comes out clean. Cool 5 minutes before removing from the pan.