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soft gingerbread cake with orange cream cheese frosting

Recipe: Swedish soft gingerbread cake (mjuk pepparkaka)

Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Dessert
Cuisine Swedish
Servings 8


  • 3 eggs
  • 280 g sugar 300 ml
  • 200 ml cream
  • 50 g butter melted
  • 100 ml lingonberry jam
  • 180 g flour 300 ml
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp cardamom freshly ground
  • 1 tsp cloves freshly ground


  • 50 g butter softened
  • 150 g powdered sugar
  • 1 tsp vanilla sugar
  • 1 orange use the zest of half and some of the orange juice
  • 200 g cream cheese


  • Frozen lingonberries



  • Heat oven to 175°C (350°F). Grease and flour a bundt pan or a loaf pan that can hold 1,5 liter.
  • Whisk the eggs and sugar thoroughly so it is really fluffy.
  • Mix the cream, melted butter and lingonberry jam before carefully adding it to the eggs and sugar mix.
  • In a separate bowl mix all remaining dry ingredients, then use a sifter and carefully incorporate it to the wet mixture.
  • Pour mixture into the pan
  • Bake for 45 minutes on the lower part of the oven


  • Whisk it all together and spread over the cake once it has cooled a bit
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