Lingonberry Cake

  • Barb Johnson keeps connected to her Norwegian heritage by baking treats like this lingonberry cake.

      Barb Johnson keeps connected to her Norwegian heritage by baking treats like this lingonberry cake. Scott Sanders | Staff Photographer

  • Barb Johnson mixes sour cream with lingonberry jam before adding it to batter for a lingonberry cake.

      Barb Johnson mixes sour cream with lingonberry jam before adding it to batter for a lingonberry cake. Scott Sanders | Staff Photographer

 
Posted12/2/2014 6:01 AM

1 stick unsalted butter, softened

1 cup sugar

                                                                                                                                                                                                                       
 

2 eggs

1½ cups flour

1 teaspoon freshly ground cardomon

½ teaspoon cinnamon

½ teaspoon ginger

1 teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

½ cup sour cream

½ cup lingonberry preserves

Vanilla Sauce

1 package (3.4 ounces) vanilla instant pudding

3 cups milk

2 cups heavy cream

Lingonberries, for garnish

Heat oven to 350. Grease and flour 9-inch spring form pan.

In the work bowl of a stand mixer, cream the butter with sugar and eggs; beat until smooth and creamy.

In a medium bowl, lightly whisk flour, spices, baking powder, baking soda and salt. Slowly add to mixer bowl and mix until well combined.

In a small bowl, combine sour cream with jam; add to mixer bowl and mix until well combined. Pour batter into prepared pan and bake 55-60 minutes. Let cool 5 minutes before serving.

by signing up you agree to our terms of service
                                                                                                                                                                                                                       
 

For the sauce: In a large bowl with an electric mixer, mix the pudding and milk; set aside to thicken.

In another bowl, whip the heavy cream until soft peaks form. Fold into thickened pudding mixture. Chill until ready to use. Top warm cake with sauce and garnish with lingonberries.

Serves eight.

Cook's note: This cake also can be baked in a 9-inch loaf pan.

0 Comments
                                                                                                                                                                                                                       
 
Article Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.