Gingerbread cake

December 10, 2017

Introducing gingerbread cake, instead of cookies!  The best part of this cake is: it's just mix'n bake!  All you need is one bowl and a wooden spoon! (... and cake form, of course...) So easy and fun to bake with children!

This cake is perfect for coffee/tea break during busy holiday season.  It can be frozen, but recommended to "freshen up" with warm air in the oven before serving. 

 

Ingredients (this recipe makes 2 loaf)

150 g melted butter

3 dl sour milk (Kefir)

6 dl flour

4 dl sugar

1 tbs cinnamon powder

2 tsp powder ginger

1 tsp clove powder

1.5 tsp baking soda

1.5 dl raisins

 

Directions:

1) Preheat oven 175 C degrees, and grease the loaf pan

2) Mix all the dry ingredients and raisins in a large mixing bowl with wooden spoon.

Tips: to make the batter even, you can shift dry ingredients (except raisins)

3) Add melted butter and sour milk, and mix until all is moistened.

4) Pour the batter into greased loaf pan and bake ca 35-45 minutes, or until golden brown.

Tips: Prick with a thin stick, and if it comes out clean, it's done.

5) Cool them on wire rack.

Tips: If you are going to freeze this cake, wrap tightly in a plastic bag.  Defrost in room temperature, and heat up slightly in a warm oven with air before serving. 

 

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