Frukt Kake

Name: Frukt Kake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g (1 1/4 c.) butter; 250 g (1 1/2 c.) sugar; 4 eggs, separated; 1 1/2 c. buttermilk; 500 g (4 1/4 c.) flour; 1 tsp. baking powder; 2 tsp. soda, into 1/2 c. sour cream; 1 c. nuts; 250 g (2 1/2 c.) raisins; 1 c. citron peel; 250 g (1 c.) lemon peel

Eats Now Editorial Team · 1957 kcal · General

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Frukt Kake – a delicious recipe with butter, sugar, eggs, buttermilk, baking powder, soda. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

250 g (1 1/4 c.) butter
250 g (1 1/2 c.) sugar
4 eggs, separated
1 1/2 c. buttermilk
500 g (4 1/4 c.) flour
1 tsp. baking powder
2 tsp. soda, into 1/2 c. sour cream
1 c. nuts
250 g (2 1/2 c.) raisins
1 c. citron peel
250 g (1 c.) lemon peel

1
Cream the butter and sugar. Add egg yolks one at a time.
2
Beat well. Add flour sifted with baking powder alternately with buttermilk. Add remaining ingredients.
3
Beat egg whites until stiff and fold into batter last.
4
Place in 2 greased loaf pans and bake at 350u00b0 for 45 minutes.

1957

kcal

Calories

135

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 250 g (1 1/4 c.) butter, 250 g (1 1/2 c.) sugar, 4 eggs, separated, 1 1/2 c. buttermilk, and more.

Yes, Frukt Kake falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1957 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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