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Gingerbread Cake - A fall treat

Fall Recipe Sweden

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! :)

Soft gingerbread cake


  • 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

  1. Preheat oven to 350°F. Grease a bundt pan or regular cake pan.
  2. Melt butter and let cool.
  3. Beat eggs and sugar.
  4. Mix flour, baking powder and spices in a bowl. Gently stir it into the egg/sugar mixture.
  5. Add the melted butter and cream.
  6. Pour into a greased pan and bake in lower half of oven for 45 minutes. 
  7. Let cool for a few minutes before removing cake by tipping pan upside down and let cool completely.
This cake can be eaten as is, or you could add your favourite icing to it, sprinkle it with icing sugar, or serve with lightly sweetened whipped cream, or a scoop of vanilla ice cream. 

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