Christmas Spice Cake
This lovely soft cake, which is called Mjuk Pepparkaka in Swedish, has all the spices that encapsulates a Scandinavian Christmas. If you love Pepperkake you will love this cake too. Despite the name, it doesn't actually have any pepper in the recipe, but it has the same combination of clove, cinnamon and ginger.
This recipe is for a 2 1/2 liter Bundt tin.
Ingredients
150gr butter/margarine
3 eggs
300ml sugar
225ml kefir (can use natural yogurt instead)
2 1/4ts ginger
1 1/4tsp cloves
3tsp cinnamon
1 1/2tsp bicarbonate of soda
375ml plain flour
Instructions
Set the oven to 175C over and under heat, then use a brush to butter the Bundt tin, making sure to cover every area, then sprinkle inn some flour, making sure to cover the butter. Turn the tin upside down, over the sink, and tap the side to get rid of any excess flour
Melt the butter and set aside to cool down. Whip eggs and sugar until light and airy, in a separate bowl, or measuring jug, mix in the spices and the bicarbonate of soda and fold into the whisked eggs. Then add the melted butter and finally sift inn the flower and fold it in gently inn.
Pour the cake mixture into the cake tin and place it in the middle of the oven. Bake it for approximate 45min, depending on the oven.
I usually turn the cake tin around midway, just make sure it bakes evenly. The cake is done, when your toothpick or skewer comes out clean and the cake will also be pulling away from the sides of the cake tin. Let the cake cool in the tin for about ten minutes, then use a thin knife to carefully ease the cake away from the sides, then put a wire rack, or plate, on top of the cake tin and flip it over.
Let the cake cool down, then , if you want to, you can decorate it like we have by drizzling thick icing that pours down the sides, or just dust it with icing sugar.
