John Myers
Ingredients for 5 servings:
- 200 g butter
- 200 g sugar
- 3 eggs
- ½ stalk(s) vanilla pod(s), pulp
- ½ tsp gingerbread spice
- 1 pinch of nutmeg
- 1 tsp cinnamon
- 2 tbsp cocoa powder
- 1 cup milk
- 1 tbsp baking powder
- 400 g flour
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes
baked in a jar
Serves 5-6 0.4 l jars. Beat butter and sugar until fluffy, gradually adding the eggs. Add all the spices and remaining ingredients. Mix the baking powder with the flour and stir into the egg and spice mixture. Grease the jars with oil, fill the jars 2/3 full with batter. Bake at 170°C for about 45 minutes. Immediately after removing from the oven, screw the lids back on the hot cake! Tip: If desired, you can stir in 4 tablespoons of chopped dried fruit (e.g., candied orange peel, candied lemon peel, raisins, cranberries, prunes, apricots, etc.) or 2 tablespoons of chopped or sliced nuts or almonds. The cake can be stored for up to 6 months. It’s important that the lid pops open with an audible “pop” when opened. The cake can, of course, also be baked in a baking dish.
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