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Lingonberry-Cardamom Cake

Total Time

Prep: 30 min. Bake: 70 min. + chilling


16 servings

Our family is Scandinavian, and we love using almonds, cardamom and lingonberries in desserts, as in this cardamom cake. If lingonberry jam is difficult to obtain, you can use pureed cranberry sauce with a little lemon juice to get a similar sweet-tart flavor. Whipped cream is a perfect topping for this Scandinavian-inspired dessert. —Barbara Kvale, Cologne, Minnesota
Lingonberry-Cardamom Cake Recipe photo by Taste of Home


  • 1 cup sliced almonds, divided
  • 1 package white cake mix (regular size)
  • 1-1/2 teaspoons ground cardamom
  • 3/4 cup cold stick margarine
  • 1-1/4 cups sour cream
  • 2 large eggs, room temperature, divided use
  • 2 teaspoons almond extract, divided
  • 2 packages (8 ounces each) cream cheese, softened
  • Sugar substitute equivalent to 1/3 cup sugar
  • 1-1/4 cups lingonberry jam
  • Whipped cream, optional


  1. Preheat oven to 350°. Sprinkle 1/2 cup almonds onto bottom of a greased 10-in. springform pan. In a large bowl, combine cake mix and cardamom; cut in margarine until crumbly. Reserve 1 cup mixture for topping. To remaining mixture, beat in sour cream, 1 egg and 1 teaspoon almond extract. Spread over almonds.
  2. In another large bowl, beat cream cheese, sugar substitute and remaining 1 teaspoon almond extract until smooth. Gently beat in remaining egg. Alternately drop cream cheese mixture and jam over cake mix. Sprinkle with reserved topping. Bake for 40 minutes.
  3. Sprinkle with remaining 1/2 cup almonds. Bake until edges are golden brown and center is almost set, 30-40 minutes longer. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate until chilled, at least 4 hours, covering when completely cooled. Remove rim from pan. Serve with whipped cream, if desired. Refrigerate leftovers.
Splenda Granulated Sweetener
This recipe was tested with Splenda granulated sweetener.

Nutrition Facts

1 piece: 404 calories, 24g fat (10g saturated fat), 56mg cholesterol, 398mg sodium, 44g carbohydrate (29g sugars, 1g fiber), 6g protein.

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