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GINGERBREAD CAKE Gingerbread cake
100 g butter
2 eggs
400 g soft brown sugar
200 ml Finnish curd cream or sour cream
2 tsp finely crushed cardamom
1 tsp powdered cinnamon
1 tsp powdered cloves
300 g coarse wheat flour
1½ tsp baking soda
100 ml currants or raisins

Melt the butter and let it cool slightly. If you are using raisins instead of currants, cut them in smaller pieces using scissors. Place the currants or raisins in a colander and rinse them with boiling hot water. Let them drain and dry on paper towels.

Lightly whisk together the eggs and the sugar. Mix in the melted butter. Add the spices and the curd cream. Mix the baking soda and the currants with the flour and stir into the batter. Do not knead the batter or mix it more than it is necessary to get the ingredients blended.

Pour the batter in a buttered and lightly floured ring/tube pan. Bake the cake at 170 °C for about 50 to 60 minutes, or until a cake tester/toothpick inserted in the cake comes out clean. Let the cake cool for a while before unmouldnig it.

Serve the cake with coffee or tea. For a more festive appearance, you can dust the cake lightly with icing sugar.

Additional information:
The flavour of most gingerbread cakes will improve during storing. Store the cake in cool place, wrapped in plastic. These types of spicy cakes are popular especially at Christmas time in Finland.

Recipe source: adapted from "Fariinikakku", Ahti, H. et al., ed. (1987) Kotoinen pitopöytä - suomalaista silmänruokaa. Porvoo: WSOY.


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