A delicious buttery northern European specialty whose name derives from its rough texture. For the best possible flavor, toast and grind fresh spices. If you have whole cardamom, remove the seeds from the pods by crushing the pods lightly with the side of a knife (discard the hulls). Then combine them with a bit of cinnamon stick and a small piece of nutmeg in a small dry skillet and toast over medium heat, shaking the pan frequently until the mixture is aromatic. Grind well, then combine with the ginger.
Recipe information
Yield
makes one 8- or 9-inch cake
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Smear the bottom, sides, and cone of an 8- or 9-inch tube pan with butter and sprinkle with bread crumbs; invert the pan over the sink to remove excess crumbs. Set aside.
Step 2
Mix together the flour, cornstarch, baking powder, salt, and spices and set aside. Using an electric mixer, cream the butter with the granulated sugar until light and fluffy, 5 minutes or so. Add the eggs one at a time, continuing to beat. Add the vanilla and beat for another 30 seconds.
Step 3
Remove the bowl from the mixer and add the dry ingredients all at once; mix, by hand, until they are well incorporated but no longer. Pour and scrape the batter into the prepared pan; rap the pan sharply against the counter to eliminate any lingering pockets of air. Bake for 45 minutes before checking; the cake is done when it is golden brown and a toothpick inserted in its center comes out clean.
Step 4
Remove the cake from the oven and let it rest for a couple of minutes. Run a knife around the edge, cover the pan with a rack, and invert the rack and pan. Cool before serving plain, with whipped cream, or sprinkled with confectioners’ sugar if desired.
