TWD: Swedish Visiting Cake

This week was a mini-cake double header for me, since we were out of town on spring break last week (more on that later). This week's official cake was Swedish Visiting Cake, chosen by Nancy of The Dogs Eat the Crumbs. I also made last week's cake, Mocha-Walnut Marbled Bundt Cake, brought to us by Erin of When in Doubt…Leave it at 350.


In a word, I thought they were both terrific cakes, and if I had to pick a favorite? Well, it's kind of like asking me whether I liked Sammy Hagar's version of Van Halen better or David Lee Roth's. My answer would be, whichever one I was listening to at the time. Whichever one of these cakes I was noshing on right then, that one was my favorite.

I made the Swedish Visiting Cake as written in the book.


I did change up the Mocha-Walnut Marbled Bundt Cake since I'm not a fan of either coffee or walnuts. Mine was coffee and espresso-less and I used ground almonds in place of the walnuts.


My youngest, who is notoriously picky, really liked the bundt cake too. I made two minis from a quarter of the recipe and he ate 1 1/2 of them.

I'm going to try to get a few pictures of our trip to Washington D.C. and surrounding area up in the morning, but for now, mom needs some sleep.

If you'd like to see either recipe, please visit Nancy or Erin's blog. Or you can get your hands on a copy of Dorie Greenspan's book "Baking, from My Home to Yours".