Growing up my mom always baked 2 kinds of cakes over and over again. The regular pound cake and a “Engelsk Søster kage", a spicy ginger cake. Whenever she had leftover eggs, that had just expired, she would bake this kind of pound cake. A lot of times she would freeze the cake, so she always had a slice of homemade cake, for unexpected guests.
I really like the crispiness of the crust, but if you prefer a moister cake, feel free to brush a orange/sugar syrup* over the top of the cake. This will infuse the cake with a soft sweetness.
I used my Nordic Ware Anniversary Bundt® Pan and I didn't even come close to filling the pan with this amount of batter. I should have doubled the batter and it might have filled the 15-cup pan. But the cake still turned out great in the somewhat shorter version.
- 250 g butter, salted and room temperature
- 250 g sugar
- 1 teaspoon vanilla paste or the seeds from 1 vanilla bean
- 3 eggs, L, room temperature
- 300 g all-purpose flour
- 2 tablespoons cinnamon
- 1 tablespoon ground allspice
- 1 tablespoon ground ginger
- ½ tablespoon ground cloves
- 2 tablespoon baking powder
- 200 ml milk
- ¼ cup candied lemon peels
- 1 handful raisins
Preheat the oven to 355℉ (180℃), and butter the pan.
Sift flour, baking powder and all the spices together, in a bowl, set aside.
In a large mixing bowl cream the butter and sugars until very light and fluffy, mix in the vanilla paste. Add the eggs one at a time, and mix just until fully incorporated. Fold in alternately dry ingredients and milk. Be careful not to over mix the batter. Finally fold in the lemon peels and raisins.
Pour the batter into the prepared pan, and bake it in the oven for about 40-45 minutes until a cake tester comes out clean.
Let the cake cool in the pan. Brush the cake with an orange/sugar syrup if desired.
*Orange/sugar syrup: ½ cup sugar + ¼ cup water. Melt the sugar in the water, remove from heat. Add 1-2 tablespoons orange juice and zest from 1 orange.