Soft gingerbread cake

Soft gingerbread cake
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100 g butter or margarine, softened
250 ml Dansukker Brown Sugar
2 eggs
150 ml sour cream
100 ml lingonberry jam
300 ml plain flour
1 tbsp ground cinnamon
1 tsp ground cloves
1 tsp ground ginger
1 ml allspice
1 tsp bicarbonate of soda

Stir the margarine or butter and sugar until fluffy. Add the eggs one at a time. Mix in the cream and jam. Mix the flour with the spices and bicarbonate of soda and fold into the mixture. Pour the mixture into a greased, floured baking tin, approx. 2 litres. Bake the cake in the lower part of the oven at 175 °C for approx. 55 minutes. Leave to cool. Serve with whipped cream and lingonberry jam if desired.

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