Prep 20 mins
Cook 40 mins
This is from an old PTA cookbook from my town. The man who submitted the recipe had a local restrauant for years. Don't be scared off the pepper, this cake just has a strong spice taste, something like licorice. I bake in a bundt pan, but this be made in loaf pans I guess. This cake was somewhat dry when I first made it but the flavor and the moistness improve over time.
- Cream margarine until it resembles whipped cream.
- Add brown sugar and stir. Add white sugar and vailla. Beat well.
- Add eggs, one at a time, beat after each.
- Sift together dry ingredients. Add to mixture, alternating with buttermilk (put soda in buttermilk).
- Beat well and pour into greased and floured pans. Bake for 20 to 25 minutes at 350 degrees. Bundt pans take about 40 minutes.
- If loaf pan us used,and can be, bake for 45 to 60 minutes at 325 degrees.
This is very similar to what in Sweden is called "mjuk pepparkaka". I was not so much scared by the pepper as by the ground cloves. Cloves tend to overpower the taste. After much hesitation I finally decided to substitute the cloves. Wavered between ground ginger and ground cardamon and the choice fell on the cardamon. Also decreased the salt to 1/4 teaspoon. The baking instructions made me a little confused. "Pour into greased and floured pans", pans? I thought this was for one cake. Anyway, I chose to bake the cake in a bundt pan and it baked for exactly 38 minutes. While baking is gave off a wonderful smell from all the spices. It turned out a perfect cake, nice consistency, great taste. Next time I'll try it with ground ginger. Maybe I'll even try it once with ground cloves. Thanks for posting.