Lingonberry Jam Cake
***Don't use the recipe below, use the one at www.flickr.com/photos/hfb/55528999
Lingonberry Jam Cake
Makes: 1 tube cake or two 9x5 loaves
Time: 15 mins prep 1 hour bake time
Source: Scandinavian Feasts
1/2 cup or 113g unsalted butter, room temperature
1 cup or 2,5dl sugar
2 eggs
1 1/2 cups or 3,5dl flour
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup or 1,25dl sour cream/créme fraîche
1/2 cup or 1,25dl lingonberry jam (or thick cranberry sauce)
Preheat oven to 350F/175C. Grease and flour 2 9x5 loaf pans or, preferrably, a springform pan with a tube cake insert or a smooth bundt pan.
In a large mixing bowl, cream the butter and sugar together. Add eggs one at a time and mix until light and fluffy.
Mix the dry ingredients together in one bowl and the sour cream and jam in another. Mix the jam mixture into the butter mixture and then gradually add the dry ingredients until well blended.
Pour into the prepared pan(s) and bake for ~45-60 minutes or until a cake tester comes out clean. Allow to cool for bit, then turn onto a cooling rack lined with baking paper or onto a serving plate. Decorate with confectioner's sugar icing and lingonberries/cranberries if desired.
**Bakers note: This cake is really easy to make but be warned that it's very dense and moist. Use precise measurements and possibly even a little less of the sour cream than the recipe calls for. This cake sticks to teflon, too, so preparing the pan is not frivolous. The recipe author originally called for 1 9x5 loaf pan which, even after an hour of baking, made a rectangular mound of tasty goo. The tube pan made for a much better cake.