Swedish recipe will follow

Soft Ginger Bread Cake with Lingonberry Frosting

A spicy cake perfect for a big crowd.

Serves 16

Preheat oven to 200 C/390 F. Butter a 10 x  14 inch rectangular pan. Cream 1/2 lb of butter with 1 3/4 cups of sugar until fluffy. Add 4 eggs and 3/4 cups of cold water. In a separate mixing bowl add 3 cups of flour, 2 tsp of baking powder, 2 tbsp ground cinnamon, 2 tsp ground ginger, 2 tsp ground cloves, 2 tsp ground cardamum and mix. Add the dry mixture to the egg mixture and stir carefullly until it is well blended. Pour the mixture into the spring pan and bake until set, about 40 minutes. Let the cake cool completely in the pan. Make a frosting by mixing 7oz of cream cheese with 3oz of soft butter and 2 cups of confectioner´s sugar. Spread the mixing over the cake and sprinkle on some frozen lingon berries or cranberries tossed in sugar.

Mjuk pepparkaka i långpanna

En härligt stor kaka med mjuk frosting och lingon.

16 bitar


250 g rumsvarmt smör

4 dl strösocker

4 ägg

1 1/2 dl vatten

7 dl vetemjöl

2 tsk bakpulver

2 msk kanel

2 tsk malen ingefära

2 tsk malda nejlikor

2 tsk stött kardemumma


200 g färskost

100 g rumsvarmt smör

5 dl florsocker


1-2 dl frysta lingon rullade i lite strösocker


Sätt ugnen på 200 grader. Rör smör och socker pösigt, vispa ner äggen ett i sänder samt vattnet. Blanda mjöl, bakpulver och kryddor och rör försiktigt ned det i smeten. Smörj en stor ugnsform, cirka 25 x 35 centimeter och häll i smeten. Grädda i cirka 40 minuter tills en provsticka är torr när du sticker i kakan. Låt svalna i formen. Vispa ihop färskost, smör och florsocker till en slät smet. Bred ut över kakan när den svalnat helt. Toppa med lingon och skär i rutor.

20 Responses to “Soft Ginger Bread Cake with Lingonberry Frosting”

  1. Rhonda Carlson

    I would love to try this recipe…can we get it in English? I am 1/2 Swede but don’t know the language and can’t read it either. :-)

  2. Rhonda Carlson

    Nevermind…it is in English right below the picture.

  3. leparfait

    The recipe is now in English, you will see it if you scroll down. It is right after the photo of the Ginger Bread Cake. Let us know if there is anything you don’t understand in the English translation.
    Ulrika and Liselotte

  4. Anita

    If I substitute almond flour for the reg flour, should I double the baking powder?

  5. Mary

    The directions are in English but the list of ingredients is not…..help?

  6. leparfait

    Sorry, but I have no experience in using almond flour. But it sounds smart to double the baking powder. Good luck!

  7. leparfait

    Hi! The ingredients in English are written in the direction text! Take a look again, please. Good luck/Liselotte Forslin food stylist

  8. Cami

    Here is the recipe in English:

    Soft gingerbread in the pan

    A lovely large cake with soft frosting and berries.

    16 bits

    250g unsalted butter

    4 cups powdered sugar

    4 eggs

    1 1/2 cups water

    7 cups flour

    2 teaspoons baking powder

    2 tablespoons cinnamon

    2 tsp ground ginger

    2 teaspoon ground cloves

    2 tsp crushed cardamom


    200g cream cheese

    100g unsalted butter

    5 cups powdered sugar


    1-2 cups frozen cranberries rolled in a little powdered sugar

    Preheat oven to 200 degrees. Cream butter and sugar until fluffy, whisk in the eggs one at a time and water. Mix flour, baking powder and spices and stir gently down into the batter. Grease a large baking dish, about 25 x 35 centimeters and pour in the batter. Bake for about 40 minutes until a test stick is dry when you stick into the cake. Let cool in pan. Beat together cream cheese, butter and powdered sugar until smooth. Spread over the cake when it has cooled completely. Top with cranberries and cut into squares.

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