November and Norwegian spice cake.

November 1, 2019

 

My mom bakes Scandinavian cookies, cakes breads and buns  and my father is a happy recipient of her sweet products. If you step into Mamma's kitchen on a cool fall day and smell the fragrance of cinnamon, cloves and ginger, chances are she is making a buttermilk spice cake.

 

Linger for the afternoon and Dad will invite you to savor a slice with him along with a cup of coffee. Seated across from my dad at this table you can ask him about growing up in Norway during the Second World War or about his time in Brooklyn as a carpenter and he will tell you stories.

 

True confession: I am not like Mamma. My kids and husband have resorted to buying Pillsbury chocolate chips dough because of me not baking.

 

But as I started writing this, I decided to spread joy by trying out the following recipe. If your palate is watering while reading this, why not have a go at trying this recipe yourself?

600g ( 3 cups) sugar 

800g ( 6 3/8 cup) white flour 

4 tsp. baking soda

4 tsp. cinnamon

2 tsp. clove spice

2 tsp. ginger spice

1-liter ( 5 cups)  thick buttermilk milk 

100g (2/3 cups) raisins 

 1 tsp. vanilla 

 

Start by adding sugar, white flour, and spices to a mixer bowl.  Add raisins and the milk  Mix at medium speed  I like to add a teaspoon of vanilla to the mixture.  Pour the batter into a large cake form or 2 bread pans.  Even the batter to give the cake a more even shape.  Put it into the oven and bake it.  Cut cake out of the form and let it rest for 30 minutes before you serve it, while it’s still a little warm. Enjoy!

Bake 45 minutes at 345 Fahrenheit/175 Celsius

 

For more adventure, check out May's latest book "Hidden Wings" on the Books page of this blog.

 

 

 

 

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