Mjuk Pepparkaka or Swedish Spice Bread
Yield
1 loafPrep
15 minCook
60 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| 1 | teaspoon |
ginger
ground |
|
| 1 | teaspoon |
cardamom seeds
ground |
|
| ½ | teaspoon |
cloves
ground |
|
| 1 | cup |
sugar
granulated |
|
| ½ | cup |
butter
or margarine |
|
| 2 | large |
eggs
|
|
| 8 | ounces |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
ground |
|
| 5 | ml |
ginger
ground |
|
| 5 | ml |
cardamom seeds
ground |
|
| 2.5 | ml |
cloves
ground |
|
| 237 | ml |
sugar
granulated |
|
| 118 | ml |
butter
or margarine |
|
| 2 | large |
eggs
|
|
| 231.2 | ml/g |
sour cream
|
|
Directions
Preheat oven to 350℉ (180℃) F; grease and flour a 9 x 5 x 3-inch loaf pan or two 7½ x 7½ x 2-inch pans.
Stir together the flour, baking soda and spices; set aside.
In a large mixing bowl, beat together the sugar and butter with an electric mixer until fluffy.
Add the eggs, one at a time, beating well after each addition.
Add the dry ingredients and the sour cream alternately to the beaten mixture, beating until just combined.
Turn the batter into the prepared pan(s).
Bake for 55 to 60 minutes for the large loaf or 45 to 50 minutes for the smaller loaves.
Cool in the pan(s) on wire rack(s) for 10 minutes.
Remove; cool completely.
