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Swedish Gingerbread Soft Cake (from Susanne Fahlen?)
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| 150 grams | butter |
| 3 | eggs |
| 3 1/2 dl | sugar |
| 2 1/4 dl | sourcream |
| 4 dl | flour |
| 3 tsp | baking powder |
| 1 bag | pepparhasks kryddor |
Melt the butter and let cool. Mix eggs and sugar until fluffy. Add sourcream and butter. Mix in flour, baking powder, and spices. Pour into buttered and floured cake tin (2 liters). Bake in lower oven 175-200 Celcius, for 50-6- minutes or until cake feels dry.
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