For the Cake

Scant 2 cups flour
⅔ cup sugar
1 Tbsp baking powder
Scant ⅔ cup unsalted butter
1 Egg
¾ cup lingonberry preserves

For the Icing

⅔ cup oatmeal
3 Tbsp butter
½ cup sugar
1 Tsp vanilla sugar (½ teaspoon extract)

For the Cake

Step 1

Preheat the oven to 400 degrees F.

Step 2

Combine flour, sugar, and baking powder then cut in the butter with pastry blender.

Step 3

Add the egg and mix well.

Step 4

Spread into a greased 8″x12″ pan.

Step 5

Spread the preserves over the batter.

Step 6

Bake 25-30 minutes, until golden. Cool in the pan.

The Norwegian Kitchen is available for purchase, through the Vesterheim Bookstore.

Vesterheim Museumsbutikk
523 West Water Street
IA 52101
(800) 979-3346