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