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Enjoy this modern Danish Loaf Cake recipe.


  • 3/4 cup blanched almonds, finely chopped
  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoons salt
  • 2 cups heavy cream
  • 2 teaspoons vanilla
  • 1/2 teaspoon almond flavoring
  • 2 cups sugar
  • 4 egg
  • 1/4 cup pignolia nuts (pine nuts)

  • Glaze
  • 1/3 cup Kirsch, warmed
  • 1/3 cup sugar


Preheat oven to 350 degrees. Butter heavily 2 loaf pans, each measuring 9x5 inches across the top. Coat the sides and bottom of each pan with finely-chopped almonds. Sift together the flour, baking powder, and salt. Set aside. Whip the cream in a large bowl with an electric mixer until it holds its shape. Add the vanilla, almond flavoring, and sugar. Beat in the eggs one at a time. At the lowest speed stir in dry ingredients. Pour ¼ of the batter into each pan. Sprinkle each with about 2 tablespoons of pignolia nuts. Cover evenly with remaining batter. Smooth the tops and sprinkle with remaining pignolia nuts. Bake one hour or until cakes are done. Remove from oven and brush on glaze. Let the cakes cool in the pans.

One-quarter cup finely-chopped almonds may be used instead of the pignolias.