Swedish Spice Cake
This dessert is a dense gingerbread like cake topped with a crisp brown sugar meringue. The meringue and cake complement each other in a way that prevents this dessert from being too sweet or too spicy.
- 1 cup white sugar
- 1/2 cup butter
- 1 egg
- 1 egg yolk
- 1/2 cup buttermilk
- 1 1/3 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 tablespoon cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon ground ginger
- 2 teaspoons ground cardamon
- 1 egg white
- 1 cup brown sugar
- Handful of chopped nuts
Cream the butter and the white sugar.
Add one egg and the egg yolk. Beat to incorporate.
Sift together the dry ingredients.
Add alternately the buttermilk and the sifted dry ingredients. Beat between each addition. Make the dry ingredients the final addition.
Grease and flour an 8 x 8 two-quart baking pan.
Spread the batter into the prepared pan.
The icing goes on the cake before it is baked. To make the icing beat the egg white until stiff. Fold in the brown sugar.
Spread the icing over the batter in the baking pan and sprinkle the top with chopped nuts.
Bake in a pre-heated 350 degree F oven for 45 minutes or until a toothpick inserted in the middle comes out clean.
Time to prepare: 1 hour, 15 minutes.