This soft gingerbread cake fits perfect to a nice cup of coffee when it’s starting to get close to Christmas. If you want to eat it the Swedish way you should serve it with whipped cream flavoured with lingonberries. A form that can hold about 6.5 cups is needed.
- 100g butter or margarine
- 1 cup brown sugar
- 2 eggs
- 0.6 cups sour cream or sour milk
- 1.2 cups where flour
- 1 tablespoon ground cinnamon
- 1 teaspoon ground clove
- 1 teaspoon ground ginger
- 1 teaspoon bicarbonate
Turn on the oven at 440°F. Grease the form and add some dried breadcrumbs. Put the fat and sugar into a bowl and stir it porous. Add one egg at a time and stir. Stir down the sour cream/milk and then add the flour mixed with the spices and bicarbonate. Pour the mixture into the form. Bake it in the lower parts of the oven for 50-60 minutes. Let the cake cool down a bit before cutting it up.
You can also make gingerbread muffins using this recipe. Place about 20 paper forms on a baking tin. Divide the mixture into the paper forms and bake it in the oven at 440°F for about 10 minutes.