This Swedish version of a soft gingerbread cake is really moist thanks to the lingonberry jam. It is kind of surprising that I have never baked one before because this was really moist and yummy! Perfect for December to give that Christmas feeling with the smell and taste of gingerbread. It is quite easy to bake and it probably last a long time before it goes dry (but I don’t know since we could not stop eating it)
The frosting is really amazing and the orange is a good flavor combination with the gingerbread spices. But if you don’t like frosting, an alternative could be a simple caramel sauce:
- 200 ml cream
- 100 ml sugar
- 100 ml golden syrup
Mix it all in a pan and boil it for 15 min until it has thickened. Drizzle over the cake once it has cooled a bit but is still warm and runny.
- 3 eggs
- 280 g (300 ml) sugar
- 200 ml cream
- 50 g butter (melted)
- 100 ml lingonberry jam
- 180 g (300 ml) flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp ginger
- 1 tsp cardamom, freshly ground
- 1 tsp cloves, freshly ground
- 50 g butter (softened)
- 150 g powdered sugar
- 1 tsp vanilla sugar
- 1 orange (use the zest of half and some of the orange juice)
- 200 g cream cheese
- Frozen lingonberries
- Heat oven to 175°C (350°F). Grease and flour a bundt pan or a loaf pan that can hold 1,5 liter.
- Whisk the eggs and sugar thoroughly so it is really fluffy.
- Mix the cream, melted butter and lingonberry jam before carefully adding it to the eggs and sugar mix.
- In a separate bowl mix all remaining dry ingredients, then use a sifter and carefully incorporate it to the wet mixture.
- Pour mixture into the pan
- Bake for 45 minutes on the lower part of the oven
- Whisk it all together and spread over the cake once it has cooled a bit
Don’t miss our recipe for Swedish saffron buns or the guide and inspiration for building a great gingerbread house