Gingerbread cake in a roasting pan

About 40 pieces

Rating (1 ratings)


4 eggs
700 g Dansukker Brown Sugar Dry
600 ml buttermilk
5 g ginger
8 g ground cardamom
4 g ground cloves
13 g ground cinnamon
720 g plain flour
15 g bicarbonate of soda
200 g melted butter or margarine
200 g lingonberry jam or frozen lingonberries

400 g natural Philadelphia cream cheese, light if preferred
240 g Dansukker Icing Sugar
1 tsp Dansukker Vanilla Sugar
Frozen lingonberries (optional)


Beat the eggs and sugar until fluffy. Add the buttermilk. Mix together the dry ingredients and fold into the mixture. Stir in the butter and lingonberry jam. Pour the mixture onto a baking tray lined with greased and lightly breadcrumbed greaseproof paper. Bake in the centre of the oven at 175 °C for approx. 25 minutes. Turn the cake out onto a sheet of baking parchment and leave to cool.

Mix together the cream cheese, icing sugar and vanilla sugar and spread the mixture over the cake. Sprinkle the cake with lingonberries and cut into squares.

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