by Cat, Oct 2007 (Photo, right, from Wikimedia Commons)
As a person of Scandinavian heritage, I can attest that Scandinavians (as well as people from the Germanic countries) have a love affair with ginger. It is used not only in sweat treats like these holiday cakes, but also in preserved meats.
In Sweden, special cake molds are used, but cup cake pans also work. You can also halve the recipe to make fewer cakes. Traditionally, these cakes are placed in decorated and beribboned gift boxes, and given as gifts to guests for Christmas dinner. But they can also be served as dessert.
Scandinavian Gingerbread Cakes
I have adapted this recipe from one in the AARP newsletter. I’ve altered the flour, but not the sugar–this is a holiday treat, after all. You could, of course, substitute stevia powder for part of the sugar, and mix it into the molasses, if you wish.
I include coconut flour in the mix of flours for this recipe, to increase fiber content. If you do not wish to include it, you must also decrease the liquid. I provide instruction on how to alter the recipe (see the asterisks *).
This recipe makes 12 individual cakes, such as for gifting. It is quite sweet. I prefer to use my Gingerbread Cake with Mustard recipe (with, or without the mustard), which will make 9 – 10 individual cakes.
For another take on Swedish Gingerbread Cake, see Five Euro Food: Swedish Soft Gingerbread Cake (2)
Ingredients & Equipment
- 1 1/2 cups whole wheat pastry flour
- 3/4 cup unbleached white flour *
- 1/4 cup coconut flour *
- 1 tsp baking powder (aluminum-free)
- 1 tsp Unrefined sea salt
- 1 Tbsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 12 Tbsp (1 1/2 sticks) unsalted butter at room temperature
- 2/3 cup Rapadura or Sucanat sugar
- 2 large eggs, beaten
- 1 cup molasses
- 2 tsp baking soda
- 11/4 cup boiling water *
- medium and large bowls
- cookie sheet
- 12 cake molds (or cupcake pans for 12 cupcakes)
- electric mixer (preferable a stand mixer)
- rubber spatula
- wire rack (for cooling)
* NOTE: If you wish not to use coconut flour, increase the white flour to 1 cup, and decrease boiling water to 1 cup.
- Preheat oven to 3500 F, with one rack in the middle of the oven. Place a cookie sheet on the rack to heat. Grease 12 cake molds with butter or coconut oil,
- In flour sifter, combine the flours, baking powder, salt and spices; sift into a medium bowl. Set aside
- Using an electric stand mixer, cream the butter and sugar in a large bowl until light. Gradually beat in the eggs and molasses. Add flour mixture, and mix until combined.
- Dissolve the baking soda in the boiling water and add to the batter, stirring well.
- Fill each pan about half full. If you don’t have 12 molds, fill as many as you can (half full), and hold the remaining batter at room temperature until after the first batch is baked and you can reuse the molds. Transfer each mold to the hot cookie sheet in the preheated oven.
- Bake until the tops are firm when gently pressed, about 15 minutes (you can also use the toothpick test). Cool pans on a wire rack and then remove cakes from pans. The cakes may be refrigerated up to 2 days before decorating.
Glaze and Decoration (Optional)
- 2 cups confectioner’s sugar
- 2 Tbsp fresh lemon juice
- 1/3 cup finely chopped crystallized ginger, in divided portions
- food processor
- small bowl
- Combine confectioners’ sugar and lemon juice, and 2 Tbsp of the crystalized ginger in a food processor. Process until fully combined.
- Transfer glaze to a bowl and add more sugar to thicken, if desired.
Assembly or Serving Suggestions
- Remove cakes from molds and place upside down on a sheet of waxed paper. Pour glaze over each cake, and sprinkle with the remaining crystallized ginger.
- Instead of the glaze, you can top with lightly sweetened whipped cream and finely chopped crystallized ginger right before serving.
- Or you can serve with a warmed lemon sauce
- AAPR newsletter
- Swedish Soft Gingerbread Cake: fiveeurofood.com/index.php/2012/11/swedish-soft-gingerbread-cake