• Karitas Mitrogogos

Gingerbread Cake

Updated: Jan 6

I always make this cake during the pre-Christmas season and serve it with the traditional Nordic Glögg (mulled red wine) together with my favorite saffron buns, gingerbread cookies and my Granny's butter cookies topped with chopped almonds.

This cake isn’t very sweet so it’s ideal for a special breakfast, brunch or afternoon tea with whipped cream cheese or even yoghurt and fresh fruit salad.




Gingerbread Cake Recipe


Ingredients

3 large eggs

225g dark brown soft sugar

2 tsp ground cinnamon

1 tsp ground ginger

½ tsp ground cloves

100 g melted butter, room temperature

2 tblsp lingonberry jam

or other berry jam

1 tsp baking powder

250g all-purpose flour



Preparation Method


Grease baking tin (1 ½ liter) with butter and lightly dust with flour.


In bowl of electric mixer, beat eggs and sugar until light and fluffy. Add spices and mix. Slowly stir in the melted butter and jam. Add flour with baking powder and stir carefully.


Pour batter into prepared baking tin and place in pre-heated oven (180 ̊) and bake for about 45 -60 minutes or until a skewer inserted to the center of the cake comes out clean. Once baked, remove from oven and allow to cool on baking rack.


Store wrapped in aluminum foil at room temperature for a few days or freeze until ready to use.


©KaritasM – December 2020