Us Swedes are pretty serious about our gingerbread cookies come holiday season. But its softer, gentler cousin gingerbread cake was always more of a fall treat to me. I know here in North America, pumpkin is the big star of fall, and I think this spicy, soft cake fits right in (or gives you an alternative if pumpkin isn't your thing). Cut yourself a slice, brew a cup of tea (or hot chocolate), and cuddle up in a warm sweater and fuzzy socks and enjoy. That's how I picture this cake to be eaten! :)
- 100 grams butter
- 2 eggs
- 1 cup sugar
- 1 1/3 cups flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom (optional)
- 1/4 cup cream
How to make it
- Preheat oven to 350°F. Grease a bundt pan or regular cake pan.
- Melt butter and let cool.
- Beat eggs and sugar.
- Mix flour, baking powder and spices in a bowl. Gently stir it into the egg/sugar mixture.
- Add the melted butter and cream.
- Pour into a greased pan and bake in lower half of oven for 45 minutes.
- Let cool for a few minutes before removing cake by tipping pan upside down and let cool completely.