The best soft gingerbread cake - Den bästa mjuka pepparkakan

THE BEST SOFT GINGERBREAD CAKE
Den bästa mjuka pepparkakan

This cake is easy to bake but demands a well-assorted spice shelf.

1 lovely cake

3½ oz butter or margarine

1/3 cup sugar
1/3 cup brown sugar
1 teaspoon vanilla sugar
2 eggs
2/3 cup treacle/molasses
1 ¾ cups flour
1 tablespoon cocoa
1½ teaspoons ground cinnamon
1½ teaspoons ground ginger
¼ teaspoon ground nutmeg
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
2/3 cup creamy milk or soured Cream

Heat the oven to 350F.

Stir fat, sugar and brown sugar until fluffy. Stir in vanilla sugar and eggs plus treacle. Mix flour, cocoa, cinnamon, ginger, nutmeg, baking powder and bicarbonate in a bowl, then stir the flour mixture into the batter, alternating with the creamy milk or soured cream.

Pour the batter in a greased, floured (or breaded) cake ring (or Bundt pan), holding 6 cups, and bake in the lower part of the oven for 35 to 40 minutes or until done. Allow to cool in the pan for 20 minutes, then unmould onto a rack.

You can dust the cake with powdered sugar if you like.

Enjoy!

Bella