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Spicy Swedish soft gingerbread 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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