Recipe: Swedish Spice Cake (3)

Swedish Pepparkaka Cake #1

1-1/2 c. sugar
2 c. flour
1 t. cinnamon
3 eggs
1 t. baking soda
1 c. melted butter or margarine
1 T. chopped nuts
1 t. cloves
1 c. sour cream

Mix eggs and sugar, spices and sour cream. Add the melted butter and flour. Then add chopped nuts, mixing well. Pour into greased and floured 10" tube pan. Bake for 35-40 minutes at 400 degrees.Swedish Spice Cake #2 (Mjuk Pepparkaka)

1/2 c. shortening
1-1/2 c. sugar
2 eggs
1 c. thick sour cream
2 t. cinnamon
1 t. cloves
1 t. nutmeg
1/2 t. salt
1 t. baking powder
1 t. baking soda dissolved in 1/8 c. hot water
1 t. vanilla
2-1/2 c. flour

Mix in order given and beat for 3 minutes. Bake in 300-degree oven.Swedish Spice Cake #3 (Kryddkaka)

3/4 c. butter
1-1/2 c. brown sugar
3 eggs, separated
2-1/4 t. soda
1 t. cinnamon
1 t. nutmeg
1/2 t. cloves
1 c. buttermilk

Preheat oven to 375. Cream butter. Add sugar, a little at a time and beat until fluffy. Beat in egg yolks, one at a time. Sift flour, soda and spices. Add to egg mixture alternately with buttermilk. Beat egg whites until stiff but not dry and fold into batter. Pour into 2 -- 9" greased and floured cake pans. Bake 20-25 minutes or until cake tests clean. Cool and remove from pan. Put layers together with cream filling. Before serving, top with whipped cream.

Cream Filling for Cake

1 c. heavy cream, whipped
1/2 c. sugar
1-1/2 T. cornstarch
1-1/2 T. flour
Dash of salt
1-1/2 c. milk or cream
1 egg yolk
1 t. vanilla

Sift sugar, cornstarch, flour and salt. Mix with cold milk into a smooth paste. Cook over low heat until thickens, stirring constantly. Cook about 7 minutes. Stir some of the hot mixture into egg yolk. Return egg yolk mixture to sauce and cook 2 minutes longer, stirring constantly. Remove from heat. Beat in vanilla and cool.