This may be a vintage recipe but this cake is a classic through and through. And that’s the great thing about The Recipe Tin Project – sometimes you come across a recipe that you otherwise never would have known about but can’t imagine ever doing without again. This Swedish Nut Cake is moist, thanks to a full can of crushed pineapple, but it has some nice crunch too. It also has cream cheese frosting, and I don’t know about you, but I think that makes every cake better.
