Soft Gingerbread Cake

Preparation info

  • Yield:

    4

    cakes, 14 × 4 inches each
    • Difficulty

      Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Mjuk Pepparkaka is one of the family recipes in this book; it was a standard coffee cake in my home. In Scandinavia, gingerbread cakes are a traditional must-have for the holidays, but this cake is really too good to ignore for a year at a time. My sister and I used to have big arguments over whose turn it was to scrape the last of the batter from the mixing bowl. It was, in our opinion, every bit as good raw as it would be when baked.

Ingredients

  • Butter and Flour Mixture or pan spray
  • 1 pound (455 g) light brown sugar
  • 6 eggs, at room temperature
  • 1 pound (455 g) bread flour
  • 2 tablespoons (24 g) baking powder
  • 1 teaspoon (4 g) baking soda
  • 4 tablespoons (20 g) ground cinnamon
  • 2 teaspoons (4 g) ground ginger
  • 1 teaspoon (2 g) ground cloves
  • 2 teaspoons (4 g) ground cardamom
  • 1 teaspoon (5 g) salt
  • 14 ounces (400 g) melted unsalted butter
  • cups (300 ml) half-and-half, at room temperature
  • Powdered sugar

Method

  1. Brush butter and flour mixture on the insides of 4 rectangular fluted cake pans, 14 inches (35 cm) long and 4 inches (10 cm) wide, or tube-style pans with a 1-quart (960-ml) capacity (if you use the taller gugelhupf or bundt-style pans, they will require an increased baking time).
  2. Whip the brown sugar and eggs together to a thick foamy consistency.
  3. Sift together the flour, baking powder, baking soda, cinnamon, ginger, cloves, cardamom, and salt. Add to the egg mixture.
  4. Combine the melted butter with the half-and-half. Add to the batter slowly. Divide the batter among the prepared pans.
  5. Bake at 350°F(175°C) for about 45 minutes or until the cakes spring back when pressed lightly in the center.
  6. Unmold the cakes and cool on a cake rack.
  7. When the cakes have cooled completely, wrap in plastic and refrigerate. When ready to serve, place a strip of baking paper, 1 inch (2.5 cm) wide, lengthwise on top of the cakes. Sift powdered sugar over the cakes. Remove the paper template and slice the cakes into the desired size pieces.