1 stick unsalted butter, softened
1 cup sugar
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
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.
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.
Cook's note: This cake also can be baked in a 9-inch loaf pan.