Gingerbread Bundt with lingonberries

Scandinavian Christmas is no Christmas without gingerbread. That’s just how it is. But if you don’t prefer the small gingerbread cookies, this is a soft sponge cake with the same spices. It is really moist and tasty from the lingonberries and from the cloves, ginger and cinnamon. This is my favorite cake for Christmas. It is really easy to bake.

Ingredients (1 cake):

  • 5 tbsp butter
  • 2 1/3 cups all purpose flour
  • 1 1/3 cup granulated sugar
  • 2 tsp ground cloves
  • 3 tbsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp baking soda
  • 3 tbsp lingonberry
  • 2 eggs
  • 1 cup sour cream
  • 1/3 cup milk

Frosting

  • 1 cup confectioner’s sugar
  • 1-2 tbsp water

Pre heat the oven to 350ºF.

Use a saucepan and melt the butter. Let it cool down. Add flour, sugar, cloves, cinnamon, ginger and baking soda into a bowl and mix it together.

Add the cool down butter into an other bowl. Add the lingonberries eggs, sour cream and milk into that bowl and mix it all together. Now, add the flour mixture and carefully mix it all together to a smooth batter with a spatula.

Butter and crumb a cake pan. Pour in the batter into the pan and bake in the oven for approximately 50 minutes.

Let the cake cool down. Prepare the frosting. Whisk confectioner’s sugar and water together until you have the desired thickness. Spread the frosting on top of the cake.

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