This year I participate in an international advent calender, which is the first time for me and so much fun! And I decided to share one of my favourite Christmas recipes.
In Sweden ”fika” is a big thing. Fika is a Swedish word for a social coffee break, often with pieces of cake involved. And ”adventsfika” – social coffee breaks during the advent season – is almost mandatory in most families, not to mention at work, at church after Mass and so on…
And of course, for the advent season, the cakes served are usually traditional Swedish Christmas cakes, like gingerbread, saffron buns and a gingerbread sponge cake that is very popular. The amount of recipes for gingerbread sponge cake is countless – but this is my favorite, and it’s been served in my family since my Mom started making it when she was a young girl it in the early 1940s.
Mama Alice’s gingerbread sponge cake
2 ½ cups of brown sugar
½ cup of melted butter
1 cup of sour cream
1 ½ teaspoons of baking soda
2 teaspoons of ground cloves
1 teaspoon of ginger
1 ½ teaspoons of cinnamon
½ teaspoon of cardamom
3-31/2 cups of wheat flour
2 tablespoons of lingonberry jam
1 handful of raisins
1 handful of chopped almonds
Preparations: Mix eggs with brown sugar and stir for a few minutes. Pour the melted butter and the sour cream in the egg mixture and stir.
In another bowl, mix the wheat flour with baking soda and all the spices. Pour the flour mixture in the eggs and stir until it’s all blended.
Add the lingonberry jam, raisins and almonds and pour the batteri nto a greased and floured baking pan of 2 litres. Bake the cake on the bottom shelf in 175° celsius (347° F). Let it cool a bit before you remove the pan. Serve with hot coffee or ice cold milk. Yummy!