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Spicy Swedish soft gingerbread cake

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cake
Great-Aunt Ingrid's gingerbread cake

Swedish soft gingerbread cake (mjuk pepparkaka)

This spicy, light, delicious cake is a true taste of Sweden and will warm you up on even the darkest of days.

Many thanks to Petra Silfverskiöld for sharing her Great-Aunt Ingrid’s authentic Swedish recipe for this amazing cake.

Also thanks to Bev Glover, where it first appeared on her highly recommended Tip-Top Handy Hints Facebook Page.

300ml self-raising flour
300ml sugar
2 tsp ground ginger
2 tsp ground cloves
2 tsp cinnamon
150ml sour cream
2 eggs
1 tsp baking powder
100g butter

Preheat the oven to 175 degrees Celsius, 350 Fahrenheit (gas 4).

Grease a 17.75cm (7inch) cake tin or Bundt cake pan – or a loaf tin works too. (The mixture doubles in size while cooking).

Mix the flour, sugar, ginger, cloves, and cinnamon in a bowl.

Separately combine the sour cream, eggs and baking powder.

Melt 100g butter and let it cool a little, then mix with the eggs and sour cream mix.

Finally, mix everything together and bake for 45 minutes.

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Mandy Watson is a freelance journalist and an incurable plantaholic. MandyCanUDigIt grew from the tiny seed of a Twitter account into the rainforest of information you see before you. Gardening columnist for the Sunderland Echo, Shields Gazette and Hartlepool Mail and editor of the Teesdale Mercury Magazine. Attracted by anything rebellious, exotic and nerdy, even after all these years. Passionate about northern England and gardens everywhere. Falls over a lot.

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