⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.
A traditional Swedish spiced cake with lingonberry jam, adapted from a family recipe. Similar cakes with soured cream and lingonberry appear in old Norrland cookbooks from the 1930s as a type of gingerbread cake.
Ingredients
- 4.5 dl wheat flour
- 2.5 dl sugar
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp ground cloves
- 1.5 tsp baking soda (bikarbonat)
- 100 g melted margarine
- 1.5 dl plant milk
- 0.5 dl cooking cream (plant-based)
- 1.5 dl lingonberry jam (lingonsylt)
Instructions
Prep: Grease and flour a bundt pan. Preheat oven to 175°C.
Mix dry: Combine flour, sugar, cinnamon, ginger, cloves and baking soda.
Add wet: Add melted margarine, milk, cream and lingonberry jam. Stir until combined.
Bake: Pour into prepared pan. Bake at 175°C for 40-50 minutes. Test with a skewer - it should come out clean.
Notes
Lingonberry jam: Swedish lingonsylt is traditionally lightly sweetened. If using very sweet jam, you may want to reduce the sugar slightly.
Christmas tradition: This is a classic Swedish Christmas cake, spiced like gingerbread but with the tartness of lingonberries.
History: Similar recipes appear in Swedish cookbooks from the 1930s, described as old-fashioned Norrland gingerbread cakes.
Source: Kakboken