Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup Polkagris candy, crushed
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture.
6. Fold in the crushed Polkagris candy.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Total time: 55-60 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 315
Fat: 13g
Carbohydrates: 46g
Protein: 4g
Sodium: 260mg
Sugar: 30g
Substitutions for ingredients:
- You can use regular milk instead of buttermilk.
- If you can't find Polkagris candy, you can use peppermint candy instead.
Variations:
- You can add chopped nuts or dried fruit to the batter.
- You can make a cream cheese frosting to go on top of the cake.
Tips and tricks:
- Make sure your butter is softened before you start mixing it with the sugar.
- Don't overmix the batter, or your cake will be tough.
- Crush the Polkagris candy into small pieces, but not too fine, so you can still see the bits of candy in the cake.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
You can warm up a slice of cake in the microwave for a few seconds, or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
You can dust the top of the cake with powdered sugar, or drizzle a glaze over it.
Garnishes:
You can top the cake with whipped cream, fresh berries, or more crushed Polkagris candy.
Pairings:
This cake goes well with a cup of coffee or tea.
Suggested side dishes:
Serve this cake with a scoop of vanilla ice cream or a fruit salad.
Troubleshooting advice:
- If your cake is too dry, you may have overbaked it. Try reducing the baking time next time.
- If your cake is too dense, you may have overmixed the batter. Be gentle when folding in the flour mixture and the candy.
Food safety advice:
Make sure your eggs are fresh and your butter is not rancid. Wash your hands and all utensils before and after handling food.
Food history:
Polkagris candy is a traditional Swedish candy that was invented in the 1850s. It is made by boiling sugar, water, and vinegar, and adding peppermint oil and food coloring. The candy is then stretched and twisted into long ropes, which are cut into small pieces. The candy is named after the polka dance, which was popular at the time.
Flavor profiles:
This cake has a warm and spicy flavor, with hints of cinnamon, ginger, nutmeg, and cloves. The Polkagris candy adds a sweet and minty crunch.
Serving suggestions:
Serve this cake as a dessert or a snack. It's perfect for a holiday party or a cozy afternoon at home.
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Region: Swedish