Scandinavian Gingerbread

• 1 1/2 cups flour
• 1 teaspoon baking soda
• Pinch of salt
• 1 scant teaspoon crushed cardamom (optional)
• 2 teaspoons cinnamon
• 1/2 teaspoon cloves
• 1 teaspoon ginger
• 1 cup sugar (white or firmly packed brown)
• 1/2 cup ( 1/4 pound) unsalted butter
• 2 eggs
• 3/4 cup sour cream
• 1/3 cup raisins or currants (optional)
• Fine, dry bread crumbs

1. Sift flour with baking soda, salt and spices and set aside.
2. Cream sugar and butter until light and fluffy.
3. Add eggs, one at a time, beating well between additions.
4. Resift flour in gradually, alternating with sour cream and beating well between additions.
5. Fold in raisins or currants.
6. Butter a 9-inch loaf pan, a 9-inch square pan or a 9-inch fluted tube pan and sprinkle inside with fine bread crumbs, tapping excess out.
7. Turn batter into pan and bake in preheated 325 oven for 45 minutes to 1 hour, or until a tester comes out clean.
8. Cool until cake shrinks from sides of pan, then invert onto a rack and cool completely.

flour, baking soda, salt, cardamom, cinnamon, cloves, ginger, sugar, unsalted butter, eggs, sour cream, raisins, bread crumbs

Taken from www.cookstr.com/recipes/scandinavian-gingerbread (may not work)