Spice Cake with Cream Cheese Frosting
- softened butter (for the baking pan)
- Pastry flour (for the baking pan)
- 250 grams butter
- 1 pinch salt
- 200 grams sugar
- 5 eggs
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- 1 teaspoon ground Cardamom
- 500 grams Pastry flour
- 150 milliliters milk
Preheat the oven to 180°C (approximately 350°F) convection. Butter and flour a 35 x 25cm (approximately 14 x 10-inch) baking pan.
In the bowl of an electric mixer, beat the butter with the salt and the sugar until creamy. Add the eggs one at a time, beating well after each addition until light and fluffy. Mix the flour with the baking powder and spices. Alternately beat the flour mixture and the milk into the batter, beginning and ending with the flour mixture until smooth. Scrape into the pan and smooth the top. Bake until a toothpick inserted in the center of the cake comes out clean, 35-40 minutes. Remove from oven and let cool completely.
Remove the lingonberries from the freezer.
For the topping: Beat the cream cheese with the butter, cream and powdered sugar until smooth and creamy. Spread onto the cake, cut into pieces and serve sprinkled with the slightly thawed lingonberries.