Lingonberry Cake – Happy Birthday to ME! | The Daily Dish

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Lingonberry Cake – Happy Birthday to ME!

8 Comments | Written on September 9, 2011 at 5:00 am , by

Guess what tomorrow is… birthday!!!

This year for a birthday cake I thought I would try something a little different.  This Finnish “Puolukkakakku” looks like a quick bread, but this recipe really is a loaf cake.  The tart berry jam along with sour cream keeps the dessert moist and flavorful.  I love that the recipe can me made ahead of time, wrapped, and frozen.  I found it slices even better the next day.


Lingonberry Jam Cake (Click here to view and print recipe)

1/2 cup (1 stick) unsalted butter, at room temperature

1 cup sugar

2 eggs

1 1/2 cups flour

1 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup sour cream

1/2 cup lingonberry jam *

Preheat oven to 350 degrees.  Grease and flour a 9-by-5-inch loaf pan.  In a large mixing bowl, cream the butter with the sugar and eggs, until light and fluffy.  In a separate bowl, thoroughly mix the flour, cardamom, cinnamon, ginger, baking powder, baking soda, and salt.  In another bowl, combine the sour cream and jam.  Blend the dry ingredients and the sour cream mixture into the butter mixture, mixing until smooth.  Turn into the prepared pan and bake for 55 to 60 minutes, or until a wooden skewer inserted in the center comes out clean.  Let cool in the pan for 5 minutes, then turn out onto a rack to finish cooling.  Serves 8-10.

Lingonberry jam is my personal favorite, but you  can substitute whole-berry cranberry sauce or seedless raspberry jam.

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