I’ve decided to start posting favorite family recipes. I’m blessed to come from a long line of amazing cooks, including both grandmothers, great aunts, my mother and my father. Dad has taken to cooking over the last 10 years or so and he’s pretty darn good. He makes great soups and chili. His navy bean soup is my favorite. Incredibly savory and satisfying.
My mom was always an exceptional baker. Cakes, cookies, you name it. Her most requested confection is, by far, her Norwegian Gold cake with caramel sauce. Now, I warn you…this will eat up three days of Weight Watcher’s points. But, it’s really worth it. We enjoyed this treat for very special occasions.
ANNIE’S NORWEGIAN GOLD CAKE
1 stick margarine
1 stick butter
1 & 1/3 cup flour (sifted 3 times)
1/2 tsp almond extract
1 & 1/2 cup sugar
1 tsp baking powder
Preheat oven to 325º. Grease a bundt pan and dust with fine bread crumbs. Set aside.
Using stand mixer blend butter, margarine and flour together for five minutes. Add eggs one at a time then almond extract. Lastly, add the sugar blended with the baking powder. Bake for 1 hour. Cool for 15 minutes before turning cake out of bundt pan.
1 1/2 cup brown sugar
1/2 cup white corn syrup
1/2 cup half & half
4 tbsp butter
1/2 tsp vanilla
In a saucepan combine sugar, corn syrup & butter. Bring to a boil over medium heat. Do not walk away from the stove as this mixture will boil quickly and can boil over. Boil mixture to soft ball stage. Cool mixture and add half & half and vanilla.
Serve slices of cake with warm caramel sauce on top. Have mercy!