Gingerbread with Fruits

A old fashioned cake recipe found in  “Formkaker” (Cakes baked in moulds) published by Hjemmet’s Cookbook Club in 1981
Gingerbread with Fruits

Any cake baked in a mould whether it is a oblong, square, ring or round mould, even a oven baking pan is called a “formkake” (mould cake) in Norway. I know, we’re a simple lot

Winking smile

Preparation: Approx. 20 min.
Baking time: 30 min.
Oven temperature: 180° C / 355° F
Resting period for the dough: Approx. 10 min.
Oblong mould, approx. 1 1/2 liter / 3,2 pt
Can be frozen.

80 g [2,8 oz] brown sugar (about 1 dl / 0,2 pt)
100 g [3,5 oz] of golden syrup (Lyle’s or similar)
120 g [4,2oz] butter
350 g [12,5 oz] flour (close to 6 dl / 1,2 pt)
1 1/2 teaspoon baking soda
1 egg
1/2 teaspoon cloves
1 teaspoon cinnamon
2 pickled ginger or 1 teaspoon of ginger
100-150 g [3,5 – 5,3 oz] of mixed dried fruits


[1] Boil sugar and syrup and stir in the butter. Cook the mixture till the sugar is completely dissolved.

[2] Add flour, mixed with spices, a little at a time and then stir in lightly whisked egg.

[3] Then chop the ginger finely and stir it in with finely chopped dried fruits. Leave the dough to rest for approx. 10 minutes.

[4] Grease and sprinkle the mould well or line it with baking paper. Pour the dough into the mould and bake as indicated. Leave the cake a little in the mould before vaulting it onto a grid. Serve the cake is ice cold with coffee or tea.