| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Swedish |
Cakes, Desserts, Jane |
1 |
Servings |
INGREDIENTS
|
|
Bread crumbs, fine, dry |
| 3/4 |
c |
Butter |
| 1 1/2 |
c |
Sugar |
| 5 |
|
Eggs |
| 2 |
ts |
Vanilla |
| 2 1/4 |
c |
Flour |
| 1 1/2 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 5 |
ts |
Cinnamon |
| 2 1/4 |
ts |
Cardamom |
| 1 1/2 |
ts |
Ginger |
| 3/4 |
ts |
Cloves |
| 1 1/2 |
c |
Sour cream |
INSTRUCTIONS
Grease a bundt or 10 in tube pan; sprinkle with bread crumbs; shake out
excess; set aside. In a large mixing bowl cream butter and sugar until
light and fluffy. Add eggs, one at a time, stir in vanilla. Sift in flour
with baking soda, salt and spices. Add to sugar mixture alternately with
sour cream, beginning and ending with flour. Spoon batter into prepared
pan. Bake at 325 for about 1 hour. Cool in pan 10 minutes. Remove from
pan and cool on rack. Dust top of cake lightly with xxx sugar.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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