Danish Spice Cake

140_krydderkake_thumb[2]
2,1 pint / 1 l flour
1,6 pint / 7.5 dl sugar
3 teaspoon cinnamon, ground
1 teaspoon cloves, ground
1 tablespoon baking soda
1 egg
1,6 pint / 7.5 dl cultured milk
(see below)
5,3 oz. / 150 g margarine

[1] Set the oven at 390 F / 200 C.

[2] Melt the margarine.

[3] Mix all the dry ingredients.

[4] Mix the eggs with milk and margarine, and stirred into the dry.

[5] Bake in roasting pan in oven for approximately 30 min.

In Context:
087_culturmelk_thumb[3]Cultured milk or soured milk is a food product produced from the acidification of milk. It is not the same as spoiled milk that has gone bad, commonly but incorrectly called soured and which may contain toxins. Acidification, which gives the milk a tart taste, is achieved either through the addition of an acid, such as lemon juice or vinegar, or through bacterial fermentation. The acid causes milk to coagulate and form a thicker consistency, and inhibits the growth of harmful bacteria and thus improves its shelf life. Soured milk that is produced by bacterial fermentation is more specifically called fermented milk or cultured milk.
Text from Wikipedia

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10 thoughts on “Danish Spice Cake

  1. Do you think I could use buttermilk, or alternatively, lemon juice and regular milk. We can get kultured milk here… much to my disappointment.

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    • TidiousTed says:

      Buttermilk is as I understand it two different things, its a name used for the liquid left behind after churning butter out of cream. But it is also a name that refers to a range of fermented milk drinks, common in warm climates. The first of these two will not work for this recipe, but if you can’t get hold of cultured milk as such both Kefir, (keefir, or kephir, it is written in many different ways) or regular sour cream is worth trying. Kefir is the one most similar to cultured milk, but it has a little fresher taste. I’ve seen a lot of recipes where it says “cultured milk or kefir” so kefir would be my best suggestion 🙂 You would be able to get that in any shop with food stuff from Greece or the Balkans.

      Liked by 1 person

  2. I tried the cake with sour cream and plain yoghurt 3/4 – 1/4 and only made half the mix/ Had to substitue butter for margarine, and mixed spice for cloves as I had none in the pantry. Gave it a dusting of cinnamon sugar and the family has gobbled it up. I found the texture was a little open so I will try to tweak the recipe a teeny bit next time. Thanks so much for posting. A really quick easy recipe.

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  3. Ann Norman says:

    Hi all
    Though I am used to my Danish mother’s recipe measurements, I am confused here by the amounts of flour and sugar which are given in pints / litres / decilitres. How do I weigh / check dry ingredients correctly in liquid measurements? Pour the flour in a measuring jug and hope for the best? At least the fat is in grams which seems much more usual & easy. I am keen to try the recipe so thanks for any help!
    Ann UK

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    • tidiousted says:

      Hi Ann

      I too am used to the Scandinavian way of measuring dry ingredients so I was confused by the pints / litres / decilitres way of doing it. But the way you describe it seams to be correct. When it comes to demerara and brown sugar it is usually descibed as tightly packed, but not with other dry ingredients. I hope that helps a little – Ted

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