Happy Mothers Day to all you moms out there! As some of you may know I’m a huge fan of “The Golden Girls” television show, so I wanted to do a dish from the show. I may even start doing more foods from shows and movies, who knows! Anyway, I’m sure this isn’t the true “Genurken-flürken” recipe, but it is an ancient Scandinavian cake recipe….or atleast as close as I could come to making one haha.
I believe Rose mentioned the cake in season 2 while serving it up to the other girls in the kitchen and of course Dorothy had something hilariously snide to say. While this may not be an exact replica of Rose Nylunds Genurken-flürken cake, it is still a fun and delicious cake to make. As they would say in St. Olaf, låt oss göra denna tårta!
6 large eggs, room temperature
1 cup almond flour
1 1/2 cups All-Purpose flour
1 cup of butter (16 tablespoons)
1 1/3 cups sugar
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon almond extract
1 teaspoon vanilla extract
2 cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 cup heavy cream
Ok let’s get the oven preheated to 325°F! Then you need to grease and flour a bundt pan. To do that just liberally rub the inside of the pan with Crisco or butter, then put a little flour in there and toss it around to make sure everything is coated. Remove the excess flour from your pan. It should look something like this.
Next in a mixing bowl add your butter and beat it until it’s soft.
Then add in your sugar, flavorings, baking powder, and salt. Mix those until well incorporated.
Add your all-purpose and almond flours and mix it up! It’s going to look sorta crumbly.
Now let’s add those eggs in, one at a time though. After they are in scrape down your bowl and give it another good mix. It should be sorta fluffy at this point. Next let’s add the batter to the bundt pan!
Pop that sucker in the oven and bake until a wooden skewer comes out clean, about an hour. The edges should also pull away from the pan a little. When it’s done take it out of the oven and put it on a rack to cool for about 15 minutes.
After the 15 minutes is up, flip it out of the pan and let it completely cool.
While its cooling let’s make our glaze! It’s extremely easy, just put all your glaze ingredients into a mixing bowl and mix thoroughly to combined. I usually just keep dipping my whisk in and drizzling the glaze over the cake. Just make sure the cake has concretely cooled before you glaze it. Let the glaze set and firm up on the cake for about 5 minutes, then you’re ready to serve!
One of the best things about this cake it that it will last covered for a week or you can freeze it for up to 3 months!
I don’t usually blow my own vertügen-flügen, but this cake turned out amazing! This Americanized version of a traditional Scandinavian recipe that Rose Nylund brought into the 80’s is just fabulous to say the least. The vanilla and almond flavors compliment each other extremely well. Plus you could easily serve 20 people with this cake.
I hope you give this recipe a try. Don’t forget to look us upon Facebook (@isbutteracarbblog) and be sure to comment and let me know how it turned out! Send me pictures of your finished cakes! As always if you have any questions I’d be more than happy to answer them, if I can. Hope to hear from you guys soon and thanks for being a friend! Ciao!