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
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
1/2 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
 Boil sugar and syrup and stir in the butter. Cook the mixture till the sugar is completely dissolved.
 Add flour, mixed with spices, a little at a time and then stir in lightly whisked egg.
 Then chop the ginger finely and stir it in with finely chopped dried fruits. Leave the dough to rest for approx. 10 minutes.
 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.