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Ring cake with candied peel and raisins

Butter and flour are crumbled, the rest is worked in, and the dough is shaped into a ring, brushed with egg and sprinkled with almonds and sugar, or glazed. From Erken's Stor kokebok (1949), p. 670.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 670 (falt i det fri)

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About the dish

A simple yeast-free cake with candied peel and raisins, raised with baking powder. The ring can be decorated with almonds and sugar or glazed with icing sugar and water.

How to make it

  1. 1

    Rub in butter

    Rub the butter and flour together.

  2. 2

    Knead the dough

    Work in the sugar, eggs, candied peel, raisins, cardamom, baking powder and milk. Knead quickly. Shape the dough into a ring on a greased tray.

  3. 3

    Decorate

    Brush the ring with egg and sprinkle finely sliced almonds and sugar over. Alternatively glaze it after baking, once cold, with 1 dl icing sugar mixed with 1½ tablespoons water.

  4. 4

    Bake

    Bake in a good hot oven for about 20 minutes.

Changes from the original

Quantities are unchanged; 'del.' is dl. 'Sukat' (candied peel) is kept as in the original.

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Frequently asked questions

Can I glaze the ring instead of using almonds?
Yes, mix 1 dl icing sugar with 1½ tablespoons water and brush it on once the ring is cold.
How long should the ring bake?
About 20 minutes in a good hot oven.

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