View Full Version : Runeberg Cakes

June Pelo
28-01-11, 02:13

3/4 c. butter or oleo
3/4 c. sugar
2 eggs
almond extract
3/4 c. flour
c. toasted bread crumbs (a portion of papparkakor or gingerbread crumbs)
1 tsp baking powder or baking soda
c. cream

1/2 c. powdered sugar
ca 1/2 tbs water
raspberry jam or fruit jam

Whip together the softened butter/oleo and sugar. Add the eggs one at a time and blend well. Then add the cream and combined dry ingredients. Blend quickly together to a smooth batter.

Divide the batter into small paper cups (used for cupcakes). Fill cups 2/3 full. With a floured thumb, press a depression into each cake and fill with the jam. Bake at 350-375 for 15 minutes. (Depends on your oven). Cool the cakes.

To decorate the cakes, combine powdered sugar, water and jam until the consistency of thick cream. Pipe the mixture in a ring around the jam. Or drop it around with a spoon.

(If you don't have pepparkakor, substitute 1 tsp cinnamon and 1/2 tsp cloves in the batter.)

Note: Use only a little almond extract in batter. The rest is mixed with a little sugar, water and rum; drench the cakes with this before decorating.

(I used the regular size paper cups and that gave me 12 cupcakes.)