Title: Mjuk Pepparkaka or Swedish Spice Bread
Categories: Quick, Breads
Yield: 1 servings
1 1/2 c All-purpose flour
1 ts Baking soda
1 ts Ground cinnamon
1 ts Ground ginger
1 ts Ground cardamom
1/2 ts Ground cloves
1 c Granulated sugar
1/2 c Butter or margarine
2 Eggs
8 oz Sour cream
Recipe by: Midwest Living, December 1994 Preheat oven to 350 degrees;
grease and flour a 9 x 5 x 3-inch loaf pan or two 7 1/2 x 3 1/2 x 2-inch
pans. Stir together the flour, baking soda and spices; set aside. In a
large mixing bowl, beat together the sugar and butter with an electric
mixer until fluffy. Add the eggs, one at a time, beating well after each
addition. Add the dry ingredients and the sour cream alternately to the
beaten mixture, beating until just combined. Turn the batter into the
prepared pan(s). Bake for 55 to 60 minutes ro the large loaf or 45 to 50
minutes for the smaller loaves. Cool in the pan(s) on wire rack(s) for 10
minutes. Remove; cool completely. Makes 1 or 2 loaves. Penny Halsey
(ATBN65B).
Note: Serve this pound-cakelike bread with whipped cream laced with
shredded lemon peel. Or you can slice the loaf into three layers
horizontally and fill with whipped cream.
