Lingonberry Jam Cake

By norsegal8

If you cannot find the lingonberry preserves called for in this recipe, substitute whole cranberry sauce or seedless raspberry jam. Moist and spicy, this cake can be made, wrapped ahead of time, and frozen> It actually slices more easily the day after it is baked.

Ingredients

• 1/2 cup unsalted butter, at room temperature
• 1 cup sugar
• 2 eggs
• 1 1/2 cup flour
• 1 teapoon freshly ground cardamom
• 1/2 teaspoon 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

Preparation

Step 1

Preheat the 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 lingonberry 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 into the center comes out clean. Let cool int he pan for 5 minutes, then turn out onto a rack to finish cooling.