How To make Good Fruit Spice Cake: God Mjuk Pepparkaka
1/2 cup butter
melted and cooled
1 1/2 cups Pillsbury's Best All Purpose Flour* :
sifted
2 teaspoons double-acting baking powder
1/2 teaspoon salt
1 teaspoon French's Cinnamon
1/2 teaspoon French's Cloves
1/2 teaspoon French's Ginger
1/4 teaspoon French's Ground Cardamom (optional)
3 eggs * see note
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 cup raisins
1 cup Funsten's Nuts :
chopped
1/2 cup light cream
1/2 cup Funsten's Nuts -- chopped
BAKE at 350 degrees for 50 to 60 minutes. MAKES 9 or 10-inch tube cake. Sift together the flour, baking powder, salt , and spices. Beat eggs until foamy. Gradually add sugars and continue beating until thick and ivory colored. Fold in raisins and 1 cup Funsten's nuts, chopped, and half the dry ingredients until well combined. Fold in light cream, then the remaining dry ingredients. Add the melted and cooled butter; fold in just until blended. Turn into 9 or 10-inch tube pan or 9 x 5 x 3-inch loaf pan which has been generously greased and coated with 1/2 cup nuts, chopped, or cake crumbs. Bake in moderate oven (350 degrees) 50 to 60 minutes. Cool in pan 15 minutes; invert on wire rack. *For use with Pillsbury's Best Self-Rising Flour, omit baking powder and salt.
How To make Good Fruit Spice Cake: God Mjuk Pepparkaka's Videos
LINGONKAKA | Swedish Lingonberry Cake | 12 Days of Christmas 2022 ep.1
This is the first day of our 12 days of christmas and we are easing our way into the holiday season with Lingonkaka, Lingonberry Cake. This cake isn't full on Christmas, and would in fact be good any time of year, so therefore felt like a nice bridge between late fall/thanksgiving and christmas time.
2 eggs
165g sugar
130g butter
40g milk
170 AP flour
1 tsp vanilla extract
1 tsp baking powder
¼ tsp salt
25g vegetable oil
1 tbsp cardamon
100g Lingonberries
Begin by preheating the oven to 185C/370F
-Oil your cake mold very well
-Sift together flour, baking powder and salt.
-Place butter and sugar in the bowl of your stand mixer. Using the paddle attachment, mix on high for 5 minutes.
-Add in both eggs. Whip on high for 5 minutes. Scrap the sides.
*if doubling or tripling, add half the eggs, mix on high for 5 minutes, scrap, add the rest of the eggs and mix on high for another 5 minutes.
-Add in half of the sifted flour mixture. Very gently paddle together, just until all is combined.
-Add in the milk, oil and vanilla extract. Mix together gently until combined.
-Add the rest of the flour mixture and mix gently until all is combined, make sure you are scraping the sides so there are no streaks of milk or bits of flour left.
-Immediately place batter in your oiled mold and bake for 20-25 minutes or until a tooth pick comes out clean.
Cardamom:
Getting Ready for the Holidays | Baking, Decorating and easy DIYs
Thank you to Nordgreen for sponsoring this video! Learn more about them and use this link as well as my code GOODE to redeem an extra 15% off their black friday sale:
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00:00 - Intro
01:20 - Thanks for our sponsor
03:15 - Lunch at Khanh
04:55 - Christmas decorations
08:26 - Baking a Swedish holiday season classic
13:33 - Market shopping and DIY advent candle holder and wreath
19:26 - Swedish style Christmas fika
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L I N K S
Saffron bun recipe -
Restaurant Khanh -
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Ginger and Banana Bread, makes 1 loaf:
2 flax eggs (2 tbsp milled flaxseed + 5 tbsp water)
3 medium sized bananas
0,3 cup cashew or almond butter
0,3 cup maple syrup
2 tbsp melted coconut oil or other neutral oil
0,25 cup soy milk (room temperature)
1,3 cup desiccated coconut
1 cup gluten free all purpose flour
0,75 cup almond meal + extra for the tin
1 tsp baking soda
1 tsp baking powder
1 tbsp cinnamon
2 tsp ground cloves
2 tsp ground ginger
- Preheat the oven to 180 degrees C.
- Make flax eggs by combining 2 tbsp milled flax seed with 5 tbsp water in a large mixing
bowl and set aside for 10-15 minutes.
- In the meantime prepare a loaf tin by cutting a long strip of baking paper to cover the length of the bottom and short ends. This strip will work as handles later when you lift your bread out of the tin. Grease the side of the paper that will face up in the tin as well as the long sides of the inside of the tin. Place the paper inside the tin and sprinkle some almond meal onto all the greased surfaces.
- Combine the dry ingredients in a separate bowl from the flax seed mixture. Use a balloon whisk to stir the dry ingredients together to disperse them evenly. Set aside.
- Once the flax eggs have gelled break the bananas into small pieces and add them to the bowl. Mash the bananas thoroughly. Add the remaining wet ingredients and mix well. Be careful not to use cold soy milk as this might cause the coconut oil to solidify.
- Finally combine the wet and dry mixture by adding the dry, bit by bit, to the wet while whisking continuously making sure there are no lumps of flour.
- Once the mixture is well combined pour it into the prepared loaf tin and smooth it out using a spatula.
- Bake in the oven for 50-55 minutes or until a toothpick comes out clean from the middle of the bread. Allow to cool in the tin a little before transferring it to an oven rack to continue cooling. Make sure it cools completely before you cut it as it could crumble if you cut when hot.
- Enjoy!
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I N S T A G R A M
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Blackmagic BMPCC 6k Pro -
Blackmagic BMVA 12G HDR 7“ -
Sigma 18-35mm F1.8 -
Edited with DaVinci Resolve
Photography Gear:
Sony Alpha 7 IV -
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Tamron 28-75mm F/2.8 -