Flour, milk, raisins, lemon and cardamom makes this flavourful cake that's festive enough for Christmas and nice enough to be enjoyed for breakfast or tea time.
I love Scandinavian cooking, so I couldn't wait to try this loaf cake. I could not find cardamom flavoring and so used 1 tsp. cardamom spice instead. I have made this three times. Once according to the original recipe, once with an extra egg yolk, and once with candied orange peel instead of raisins. All turned out really well. The cake keeps well and can be toasted or used to make "Poor Nights of England," a Brit version of French toast served as dessert. I use golden raisins instead of regular ones. - 03 Oct 2000 (Review from Allrecipes US | Canada)
Wonderful cake! I was just in Iceland and had a cake very similar. Thanks for sharing! One tip: don't worry about trying to track down cardamom extract - just use 1/2 tsp cardamom powder instead. - 04 Aug 2007 (Review from Allrecipes US | Canada)
I wanted muffins, so I added a 1/2 t. more baking powder and added milk until the consistency was a little less thick than the original recipe made. I also used currants soaked in tea instead of raisins. They came out perfect. The flavor is unique and delicate. It was just what I was looking for, something light, refreshing and different than your usual muffin fare. I would use this recipe again. - 08 Jan 2004 (Review from Allrecipes US | Canada)