Soft gingerbread with mulled wine-marinated cranberries
150 grams of butter
3 dl sugar
4 dl flour
1 tbsp cinnamon
1 tbsp ground ginger
1 tsp ground cloves
1 teaspoon bicarbonate
1.5 dl sour cream
1.5 dl lingonberry jam
150 grams of cream cheese
1 dl icing sugar
Flare non-alcoholic mulled wine
1 cup dried cranberries
Put the dried cranberries in a bowl and pour over Blossa mulled wine so that all the berries are covered. Leave to stand and draw – at least for 3 hours, but the longer the better!
Set the oven to 175 degrees hot air.
Melt the butter and set it aside.
Mix together flour, cinnamon, ginger, cloves and bicarbonate in a bowl and set aside.
Beat eggs and sugar really white and porous.
Stir the dry ingredients into the batter. Then mix the filet, lingonberry and butter and fold it into the batter.
Pour the batter into a greased form. Bake for about 35-40 minutes.
While the cake is baking, mix cream cheese and icing sugar together. When the cake has cooled, garnish it with the icing and then top with the mulled-marinated cranberries!