LINGONBERRY GINGERBREAD CAKE

November 8, 2014

All the shops have decorated for christmas already a while ago [seriously – christmas decorations in September?] but finally I have decided it’s time too. Not to decorate, but the christmas feeling is starting to grow. As a little pre-christmas gift to myself I bought a new cake mold. The mold is out of enamel – a material almost forgotten in todays kitchens. Riess has a great new – very colorful edition! Make sure to check it out – and put it on your christmas wish list – it surely is on mine!

To get you in the right mood for this christmasy cake – have a look outside my window!

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LINGONBERRY GINGERBREAD CAKE

  • 115g butter [room temperature]
  • 0.5 cups sugar
  • 2 eggs
  • 0.5 cups milk
  • 0.25 cups lingonberry jam 
  • 1.5 cups wheat flour
  • 1.5 teaspoons baking powder
  • 1 teaspoon ground nutmeg
  • 4 teaspoons ground cinnamon
  • 1.5 teaspoons ground ginger
  • 2 teaspoons ground cloves

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_ preheat oven to 175°C

_ brush small cake molds with butter and sprinkle with bread crumbs

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_ beat butter

_ add eggs [one at a time]

_ whisk in milk and jam

_ mix in flour, baking powder and spices

_ spoon batter into cake molds [about ¾ full]

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_ bake for 25 to 35 minutes

_ let cakes rest for about 10 minutes before taking out of the molds

  • 1 egg white
  • 1.5 cups confectionary sugar
  • 1 tablespoon lemon juice

_ whisk all ingredients together [add more sugar if too liquid]

_ decorate cakes with frosting

_ let it harden before serving

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