Ingefærkage
Traditional Danish Ingefærkage Recipe - Delicious Ginger Cake
Introduction
Ingefærkage, also known as Danish Gingerbread Cake, is a traditional Scandinavian dessert that is rich in flavor and history. This moist and spicy cake is perfect for the holiday season or any time you want to enjoy a delicious treat.
History
Ingefærkage has been a popular dessert in Denmark for centuries. The combination of ginger, cinnamon, and allspice gives this cake a warm and comforting flavor that is perfect for cold winter days. It is often served during Christmas time, but can be enjoyed year-round.
Ingredients
How to prepare
- Cream the butter and sugar together until well combined.
- Stir in the molasses and mix until well incorporated.
- In a separate bowl, combine the soda and sour milk. (To quickly sour sweet milk, add 1.5 tbsp of lemon juice or 1.33 tbsp of vinegar to lukewarm sweet milk. Let it stand for a few minutes before using).
- Alternate adding the milk and the sifted dry ingredients to the creamed mixture, starting and ending with the dry ingredients. Mix well after each addition.
- Beat the mixture well after adding each beaten egg.
- Pour the batter into two greased and floured baking pans (9 × 12 inches).
- Bake in a preheated oven at 325ºF for 45 to 55 minutes.
- Serve the cake plain or warm, accompanied by your favorite hard sauce.
Variations
- Add chopped nuts or dried fruit to the batter for added texture and flavor.
- Substitute the molasses with honey or maple syrup for a different taste.
- Top the cake with a lemon glaze or cream cheese frosting for a decadent twist.
Cooking Tips & Tricks
Make sure to cream the butter and sugar together well to ensure a light and fluffy texture.
- Sifting the dry ingredients before adding them to the wet mixture will help prevent lumps in the batter.
- Be sure to alternate adding the milk and dry ingredients to the batter to ensure a smooth and even consistency.
- Be careful not to overmix the batter once the eggs have been added, as this can result in a tough cake.
Serving Suggestions
Ingefærkage can be served plain or warm, accompanied by a dollop of whipped cream or your favorite hard sauce.
Cooking Techniques
Baking the cake at a lower temperature (325ºF) for a longer time (45-55 minutes) will help ensure a moist and tender crumb.
Ingredient Substitutions
If you don't have sour milk, you can substitute it with buttermilk or plain yogurt mixed with a little lemon juice or vinegar.
Make Ahead Tips
Ingefærkage can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.
Presentation Ideas
Serve slices of Ingefærkage on a decorative platter dusted with powdered sugar or cinnamon for a festive touch.
Pairing Recommendations
Enjoy a slice of Ingefærkage with a cup of hot tea or coffee for a cozy and comforting treat.
Storage and Reheating Instructions
Store any leftover cake in an airtight container at room temperature for up to 3 days. To reheat, simply warm in the microwave for a few seconds or in a low oven until heated through.
Nutrition Information
Calories per serving
Each serving of Ingefærkage contains approximately 250 calories.
Carbohydrates
Each serving of Ingefærkage contains approximately 35 grams of carbohydrates.
Fats
Each serving of Ingefærkage contains approximately 12 grams of fat.
Proteins
Each serving of Ingefærkage contains approximately 4 grams of protein.
Vitamins and minerals
Ingefærkage is a good source of iron, calcium, and vitamin A.
Alergens
This recipe contains dairy (butter, milk, eggs) and wheat (flour), which may be allergens for some individuals.
Summary
Ingefærkage is a moderately high-calorie dessert that is rich in carbohydrates and fats. It is a good source of iron, calcium, and vitamin A.
Summary
Ingefærkage is a delicious and comforting Danish Gingerbread Cake that is perfect for the holiday season or any time you want to enjoy a rich and flavorful dessert. With its warm spices and moist texture, this cake is sure to become a favorite in your household.
How did I get this recipe?
The first time I saw this recipe, I was captivated by it. It was a chilly autumn day, and I had just returned from a trip to Denmark, where I had sampled the most delicious Ingefærkage at a small bakery in Copenhagen. The warm, spicy flavor of the gingerbread cake had lingered in my mind long after I had returned home.
I immediately set out to recreate the recipe, determined to capture the essence of that memorable treat. I called upon my Danish friend, Greta, who had graciously shared many of her family recipes with me in the past. She was more than happy to pass along the recipe for Ingefærkage, a traditional Danish cake that is often enjoyed during the holiday season.
As Greta guided me through the steps of making the Ingefærkage, I listened intently, taking notes and asking questions along the way. The recipe called for a blend of warm spices such as cinnamon, cloves, and nutmeg, as well as a generous amount of fresh ginger to give the cake its signature flavor.
I carefully measured out the ingredients, sifting the flour and spices together before adding them to the batter. The scent of the spices filled my kitchen, reminding me of cozy evenings spent by the fire in Denmark.
As the cake baked in the oven, the sweet aroma wafted through the house, drawing my family into the kitchen. They eagerly awaited the moment when I would slice into the warm, golden cake and serve them a piece.
When it finally emerged from the oven, the Ingefærkage was a sight to behold. Its rich, dark color and crackly top promised a moist and flavorful cake within. I couldn't wait to taste it, to see if I had captured the essence of that Danish gingerbread cake that had left such an impression on me.
I carefully sliced into the cake, revealing a tender crumb speckled with bits of crystallized ginger. The warm spices mingled with the sharp bite of fresh ginger, creating a harmonious blend of flavors that danced on my taste buds.
As I took my first bite, I was transported back to that cozy bakery in Copenhagen, where I had first tasted the Ingefærkage. The memories flooded back, accompanied by the comforting taste of the cake that I had worked so hard to recreate.
My family eagerly devoured their slices of Ingefærkage, each one exclaiming over the delicious blend of spices and the moist, tender texture of the cake. They declared it a success, a fitting tribute to my time in Denmark and the flavors that had captured my heart.
From that day on, Ingefærkage became a staple in my baking repertoire. I would make it for special occasions, such as Christmas dinners or cozy winter evenings spent with friends. Each time I mixed the batter and watched it bake in the oven, I would be reminded of that first time in Denmark, when I had been introduced to this beloved recipe.
Over the years, I have shared the recipe for Ingefærkage with many friends and family members, passing along the tradition of this Danish gingerbread cake to the next generation. It has become a cherished part of my culinary repertoire, a reminder of the time I spent in Denmark and the flavors that continue to inspire me in my kitchen.
As I look back on that day when I first saw the recipe for Ingefærkage, I can't help but smile at the journey it has taken me on. It has brought me closer to my Danish heritage, to the flavors and traditions that have shaped my love of cooking. And with each bite of that spicy, moist cake, I am reminded of the power of a recipe to connect us to the past, to evoke memories and emotions that linger long after the last crumb has been eaten.
Categories
| Danish Desserts | Danish Recipes | Dessert Loaf Recipes | Egg Recipes | Ginger Recipes | Molasses Recipes | Sour Milk Recipes | Wheat Flour Recipes |