Where do you find the Fluke Recipes written out for you? I want as many of 
those as I can find.
Also, somebody asked about the almond slices in this cake. A fourth cup isn't 
all that many, so you sprinkle all of them evenly over the bottom of the pan to 
decorate the cake's top when you invert the cake onto your cake plate. You will 
need to take care to see that the nuts stay on the cake as you remove it from 
the paper underneath as you remove it from the loaf pan after baking. I would 
set it on the plate before removing the paper.

Pamela Fairchild 
<pamelafairch...@comcast.net>

-----Original Message-----
From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark
Sent: Sunday, September 6, 2020 11:04 PM
To: cookinginthedark@acbradio.org
Cc: Sugar Lopez <sugarsy...@sbcglobal.net>
Subject: Re: [CnD] cake recipe

Here is the recipe I have on file:
SCANDINAVIAN ALMOND CAKE
From Carrot Cake Murder by Joanne Fluke
Preheat oven to 350 degrees F., rack in the middle position.
Before you start to mix up this recipe, grease (or spray with Pam or another 
nonstick cooking spray) a 4-inch by 8-inch loaf pan. (Mine was Pyrex and I 
measured the bottom.) Cut a strip of parchment paper (or wax paper if you don't 
have parchment) 8 inches wide and 16 inches long. Lay it in the pan so that the 
bottom is covered and the strip sticks out in little "ears" on the long sides 
of the pan. (This makes for easy removal after your cake is baked.) This will 
leave the two short sides of the pan uncovered, but that's okay. Press the 
paper down and then spray it again with Pam or another nonstick cooking spray. 
1 stick (1/2 cup, 1 /4 pound, 4 ounces) salted butter 1 1 /4 cups white 
(granulated) sugar
1 egg (I used an extra large egg)
1 /2 teaspoon baking powder
1 1 /2 teaspoons almond extract
2 /3 cup cream (you can also use what Grandma Ingrid used to call "top milk" or 
what we now call Half 'n Half)
1 1 /4 cups flour
1 /4 cup sliced almonds (optional --they make your cakes look pretty) If you 
decided to use the sliced almonds, sprinkle a few in the very bottom of your 
paper-lined loaf pan. (This cake is like a pineapple upside down cake --the 
bottom will be the top when you serve it.) Hannah's 1st Note: Now don't let 
this next step scare you. It's extremely easy and it will keep your cakes from 
turning too brown around the edges.
Place the stick of butter in a one-cup Pyrex measuring cup or in another small 
microwave-safe bowl. Zap it for 40 seconds on HIGH, or until it's melted. (You 
can also do this in a small saucepan on the stove.) Now pour that melted butter 
through a fine-mesh strainer, the kind you'd use for tea, (or a larger mesh 
strainer lined with a double thickness of cheesecloth.) After the melted butter 
has dripped through, dump the milk solids that have gathered in the strainer in 
the garbage (or throw away the cheesecloth, if you've used that method.) What 
you have left is clarified butter. 
Set your clarified butter on the counter to cool while you. . .
Mix the white sugar with the egg in a medium sized bowl, or in the bowl of an 
electric mixer. Beat them together until they're light and fluffy.
Add the baking powder and the almond extract. Mix well.
Cup your hands around the bowl with the clarified butter. If you can hold it 
comfortably and it's not so hot that it might cook the egg, add it to your bowl 
now and mix it in. If it's still too hot, wait until it's cooler and then mix 
it in.
Hannah's 2 nd Note: In the following steps, you're going to add half of the 
cream, and then half the flour. You don't have to be precise and measure 
exactly half. Just dump in what you think is approximately half and it'll be 
just fine. 
Add half of the cream and mix it in.
Add half of the flour and mix it in.
Now add the rest of the cream, and mix.
And then add the rest of the flour, and mix thoroughly.
Pour the batter into the loaf pan you've prepared and smooth the top with a 
spatula.
Bake the cake at 350 degrees F., for 50 to 60 minutes, or until a toothpick 
inserted in the center comes out clean.
Let the loaf pan sit on a wire rack or a cold burner for 15 minutes. Then 
loosen the cake from the short sides of the pan (the non-papered sides) with a 
metal spatula or a knife. 
Tip the cake out on a pretty platter, and remove the parchment paper. Let it 
cool and then dust the top with powdered sugar if you wish.
Hannah's 3 rd Note: Mother's friends, Joyce and Nancy, have special half-round 
loaf pans especially for baking Scandinavian Almond Cake. Joyce's cake bakes 
for the same length of time as mine does. Nancy's pan has a dark nonstick 
surface. It's heavier than Joyce's pan and the dark surface makes it bake 
faster. Nancy bakes her cake for 35 to 40 minutes, or until a toothpick 
inserted in the center comes out clean. 


“How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh
🙏, 😘
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar

-----Original Message-----
From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of 
Wendy via Cookinginthedark
Sent: Sunday, September 6, 2020 7:10 PM
To: cookinginthedark@acbradio.org
Cc: Wendy <wdywms...@gmail.com>
Subject: [CnD] cake recipe

Anyone know how much cream is needed in Joanna Fluke's recipe below? Not clear 
in the audio book. Thanks.
Scandinavian Almond Cake (Mystery)~
1 stick butter
1 ¼ cup sugar
Egg
½ tsp. baking powder
1 ½ tsp. almond extract
Question  cup cream
1 ¼ cup flour
¼ cup sliced almonds


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