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Swedish Gingerbread Cake

Serves 8

tito's vodka


  • Preheat oven to 350°F.

  • Butter a 9” spring form pan and line the bottom with parchment paper.

  • Crack the eggs into a bowl and add the vanilla extract; in a separate bowl, grate the ginger, then pour the vodka over it and allow both the eggs and the ginger to infuse for at least 15 minutes.

  • In a stand mixer, cream together the butter, sugar and molasses with the paddle attachment. Add the infused eggs one at a time, scraping down the sides of the bowl between each egg to mix well.

  • Add the yogurt or sour cream and apple sauce, mixing until very well combined.

  • In a separate small bowl, whisk together all the dry ingredients (Blackbird Bakery’s Cake & Muffin Blend, cinnamon, cloves, and baking soda). Slowly add to the wet ingredients, mixing until the batter is very smooth and you can no longer see any dry ingredients (about 1 minute on medium speed). Last, add the vodka infused ginger and mix until just combined (about 30 seconds).

  • Pour the batter into your prepared pan and bake for 25 minutes. Rotate and bake for another 25 minutes. The cake is done when a toothpick inserted into the middle of the cake comes out clean.

  • Transfer the cake to a wire rack and allow to cool in the pan for 15 minutes. Remove from the pan and invert onto the wire rack to cool completely.

  • While the cake is cooling, whisk the lemon juice into the confectioner’s sugar until it forms a thick glaze. Add more lemon juice for a thinner glaze; less juice for a thicker glaze.

  • Allow the glaze to set for 10 minutes, then drizzle over the cooled cake and top with red sprinkles (perils).

16 oz. Mason Jar Mug, Set of 12 $54

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