My Swedish Great-great-grandmother’s Gingerbread

My Swedish Great-great-grandmother’s Gingerbread

Lake Country Journal, December/January, 2019-2020

When I was asked to contribute a recipe for the December/January issue, I consulted my grandmother’s recipe box and chose the one that had the most batter splattered on it– a sure sign of a winner. 

Read the full story here.

4 thoughts on “My Swedish Great-great-grandmother’s Gingerbread”

  1. Nikole Anderson

    Found your recipe in the Lake Country journal. Cake turned out beautifully but I have a question about the cream cheese frosting recipe included. The picture shows the frosting running neatly down the sides but the recipe is definitely for a thick buttercream frosting that seems almost impossible to spread over a Bundt cake. Help please!

    1. Hi, Nikole, thank you for your note. Yay, your cake turned out beautifully! The frosting recipe is for a thicker frosting. You can see how mine turned out on the photo on my blog site here: If you’re looking for something thinner, try adding milk until you get the consistency you’re looking for. Let me know if you have any other questions! Thanks, Cara

  2. Nikole Anderson

    I went crazy and made 3 of your cakes—got better at the frosting with each cake. It is very helpful to put your frosting bowl inside a 2nd bowl of hot water. Also that frosting recipe could be cut in half or fourths even—lots of left over frosting!!

    1. Thank you for the tip, Nikole, I’ll have to try the bowl of hot water trick next time! I hear you on the quantity, really depends on what shape cake you are making. For a Bundt, there isn’t a ton of surface area. My mom and my aunt remember my grandma making this in a 9×13 pan, so I suppose more frosting could be needed for that shape. Love, love, love your helpful feedback! Happy holidays, Nikole, and I hope you enjoy your gingerbread cakes!

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