Gingerbread bundt cake with cranberry sauce (Mjuk pepparkaka 🇸🇪 )

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This is an adapted version of a popular Swedish Christmas cake which deserves to be made all year round and not just for the festive season! Here, I have used cranberry sauce instead of the traditional lingonberry jam, which makes a good substitute if the latter is not easily available. It’s worth a try!
Serves: 10 - 12
Ingredients:
75g vegetable butter/spread/margarine, plus extra for greasing
100ml unsweetened soya milk
3 free-range eggs
180g golden caster sugar
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground ginger
125g cranberry sauce
2 tsp baking powder
250g plain flour
icing sugar, to decorate
Method:
1. Preheat oven to 180C / 160C fan oven / mark 4. Grease a 20cm bundt cake tin and dust with flour.
2. Melt the butter in a small saucepan over a low heat. Add the milk and when warmed at room temperature remove from the heat.
3. Using an electric hand mixer, beat the eggs and sugar for 3 minutes until pale and fluffy, then sift the cinnamon, cloves, ginger and baking powder over the mixture and stir in gently. Add the cranberry sauce and combine well.
4. Alternately, fold in the flour and the butter mixture; sift about a third of the flour over the egg mixture, and fold in gently. Then, stir in half of the butter, and then another third of the flour. Add the rest of the butter, and finish with the remaining flour, always mixing the ingredients throughout this stage carefully until you achieve a smooth, lump-free batter.
5. Fill the tin with batter and then tap the pan on the counter a few times to help release any air bubbles. Put the pan in the oven and bake for about 30 to 35 minutes. After this time, check if the cake is baked; insert a skewer into the centre of the cake and if it comes out clean, the cake is done.
6. Let the cake cool in the tin for about 5 to 10 minutes. To remove the cake from the tin, place a large plate on top of it and flip both at the same time. Shake the tin gently, so that the cake falls onto the plate. Lift the tin, and carefully transfer the cake to a wire rack to cool down completely.
7. Once cooled, dust the cake with icing sugar using a fine mesh sifter and then transfer it onto a serving plate.
Recipe adapted from: Nu är det jul igen [redaktör och grafisk form: Göran Jönsson] Malmö Bra Böcker AB, 2007, ISBN 9789170026867.
#cake #Swedish #gingerbread

[@melissatapiwasande2008]

The best recipe thanks a lot

[@GreenRecipesForAll]

Thank you so much, so good you enjoyed 😊

[@melissatapiwasande2008]

I wanted to know,what would be the best alternative for the cranberry sauce ?And what does it do to the cake exactly?

[@GreenRecipesForAll]

@@melissatapiwasande2008 Hi! I’ve only made this cake with cranberry sauce and lingonberry jam, but maybe other berry jam would also be suitable, I’d say blackcurrant or even apricot seem a good alternative to try. The jam and the spices combined give the cake a very nice flavour and in my opinion it also adds texture making it fluffy and moist. Hope I could help 😊