Gingerbread Cake

This may be a little bit late but I made this for our annual Donald Duck Fika - 3pm Swedish time when they started showing classic Disney cartoon snippets, and a few new ones in the end. It's how the Ljungströms do it every year before the Christmas dinner and I've come to love it, especially this year when the dogs (Disa and Wiki) chasing each other around the room proved to be more interesting during the not so exciting parts of the cartoon medley.

It's quite surprising to me(still) how the simple combination of spices intensifies so much after you bake the cake. The addition of lingonberry jam makes the cake slightly moist and sticky, a good thing I reckon.

I got this recipe from my mother-in-grace, which I think comes from some Swedish newspaper or catalogue some time, but its the same one as the one from Anne's foodblog, but I used quark and vanilla yogurt instead. Try it if you like the gingerbread taste, it's really good for winter tummy warmer, like our sweet ginger soup.

Ingredients

100 g butter
100 ml lingonberry jam
2 eggs
200 g sugar
75 ml quark
75 ml vanilla yogurt
180 g flour
1.5 teaspoon baking soda
1 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt

Steps

1. Melt the butter and when slightly cooled, add the lingonberry jam and stir well. 
2. Mix the flour with the baking soda, cloves, ginger, cinnamon and salt. 
3. In a separate bowl, beat eggs and sugar until very fluffy. Add the quark and yogurt, mix well before adding in the flour mixture, and finally the butter-lingonberry mixture.
   
   
   
   
4. Pour everything into a buttered cake pan and bake at 175°C for about 20 minutes or until your cake skewer comes out clean when you try stick it in the middle of the cake.
   
   
   
5. This can be frozen and serve when you have an impromptu fika session.