Every month the Cooks/Bakers of My Kitchen My World ‘visit’ a different country. This month we are doing something different. Each of use chose a country and then made a dish that is typical for their holiday season. As I was looking through some old holiday cooking magazines I came across the recipe for this beautiful Swedish cake.
The cake is based on the Swedish Ginger Cookies that are an. It is full of spice and super, super moist. I was excited about this cake because I got to use my new Swirl Bundt pan for the first time. Thanks, B.
For preparing pan:
1 tablespoon unsalted butter, at room temperature
2 tablespoons very fine dry unseasoned bread crumbs
1 1/2 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
l/2 teaspoon ground nutmeg
l/2 teaspoon salt
1/4 teaspoon black pepper
l/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup granulated sugar
1/4 cup molasses
1 cup sour cream, at room temperature
1/3 cup warm water
2 tablespoons mild honey
1 piece (1 inch) cinnamon stick
2 tablespoons confectioners’ sugar
1. Heat oven to 350. Butter 9-inch (8-cup) Bundt pan; coat with crumbs.
2. Cake: Sift flour, powder, soda, = cinnamon, ginger, cardamom, cloves, nutmeg, salt and pepper into a bowl.
3. Beat butter and sugar in large bowl at low speed 2 minutes. Scrape – down sides. Beat at medium-low
peed until fluffy, 2 minutes. Beat in molasses, then eggs, one at a time.
4. On low speed, beat flour mixture alternately with sour cream in several additions into butter mixture, beginning and ending with flour, just until combined. Scoop into prepared pan; smooth top, spreading to edge.
5. Bake in 3500 oven until cake pulls away from pan and cake tester inserted midway between rim and
center tube comes out clean, about 40 minutes. Cool cake in pan for 10 minutes. Loosen edge and center
tube; invert on rack.
6. Topping: Simmer water, honey and cinnamon in small saucepan 3 to 5 minutes, until thin syrup. Remove cinnamon stick. Spoon over warm cake. Let cool. Sift sugar over top. Recipe from 2001 Holiday Cakes and Cookies
This was a huge hit for our Holiday Table. And I have had several people ask for one since I made it.
All the holiday desserts will be posted on My Kitchen My World after New Years. And in January we are traveling to Poland. Care to cook along?