Swedish Pepparkakar Cake

Here is a simple spicy and delicious Swedish cake that is easy to make.  Best of all, it can be made in one bowl without using a mixer.  You can bake this cake in a 9x9 pan or bundt pan.  For this recipe, there is an optional topping, which I did not make, but have included in the recipe.

Mix in order the following ingredients:

Cake:

1 egg, beaten
1 c. white sugar
1 c. sour cream
1 stick of butter (melted)
1 1/2 c. all purpose flour
1 t. ground cloves
1 t. ground ginger
1 t. cinnamon
1 t. baking soda
Powdered sugar

Generously butter your pan and coat with flour.  This will ensure your cake will not stick to the pan.

 

In your bowl, break one egg and beat until frothy.  Add sugar and continue to beat with a whisk until well incorporated.

 

Add sour cream and continue to combine.  Melt a stick of butter (50 seconds in a microwave).  Add to the mixture and stir to combine.

Add flour, spices and baking soda.  Continue stirring until combined.  I used a spatula to make sure all ingredients were combined.

Add mixture into baking pan.  Place in a 350 degree preheated oven, baking for 30-35 minutes or until a toothpick inserted into the cake comes out clean.  Remove from oven and allow to cool.

Once cooled, turn onto a serving platter or cake stand.  Sprinkle with powdered sugar.


Optional:

Topping:
1 c. heavy cream
1/3 c. light brown sugar

Mix ingredients and let stand in refrigerator for at least one hour before whipping.  Serve on the side with your cake.

Swedish Glögg

Glögg is traditionally served as Christmas time, but it could be appropriate for other cold seasons of the year.  The mixture is quite potent, as it contains different types of wine and brandy.  Once prepared, it is allowed to ferment for several days or weeks, before serving.  Glögg can be served warm or at room temperature.  In this recipe, the ingredients listed are for a single batch.  However, in the finished picture, I made a double batch.

Ingredients:

Cheesecloth
Twine
750mL bottle of Côtes du Rhône
750mL ruby red port
2 c. apricot brandy (or brandy of your choice)
2 oranges (1 peeled, 1 studded with 12 whole cloves)
1/2 c. light brown sugar
3 cinnamon sticks (broken if putting in cheesecloth or whole for floating in container)
1 scant tsp. cardamom seeds (I used ground cardamom)
1/2 c. dried cherries or raisins
1/4 c. whole almonds (unsalted and unsmoked)

 

Cut a piece of cheesecloth into an 8x8 inch square.  If you are going to break the cinnamon sticks, add them to the cheesecloth along with the cardamom, almonds and orange rind.  Tie securely and place in the container.  Stud the other orange with 12 cloves and place in the container.  If the container's opening is not large enough for the orange, then the cloves and additional orange rind should be put into the cheesecloth as well.  If you are leaving the cinnamon sticks whole, add them now.  Add the dried fruit as well. 

 

 
Add both bottles of wine to the container, along with the brandy and a half cup of light brown sugar.  Stir with a spoon to incorporate. 

Allow to ferment.  If placed in an airtight bottle, it can last for up to a year.