Danish Spice Cake – an Australian Perspective

Danish spice cake with a dusing of Cinnamon Sugar

I so love using cinnamon  in home baking as it is has so many health  benefits.

Cinnamon is a source of calcium, iron, vitamins, figre, and can assist with  a variety of digestive ailments such as gas and bloating and has a mild anti-inflammatory effect. Studies have shown improved insulin sensitivity and blood glucose control by taking as little as half a teaspoon of cinnamon per day. Improving insulin resistance can help in weight control as well as decreasing the risk for heart disease. [Source:http://cinnamonnutrition.com/index.html%5D ]

So when Tidious Ted at Recipereminiscing posted this recipe just before Christmas, I jumped a the chance to make it.

In Australia, we do not have access to the wonder that is fermented milk products, so I substituted sour cream and plain probiotic yoghhurt (3/4 to 1/4) in place of cultured milk.

I also halved the recipe as it makes quite a large cake, used butter instead of margarine, and replaced the cloves with mixed spice.

I also added a few currants….. just because I could!!

Another tasty recipe I have made, using cinnamon to make Apple and Cinnamon Bread, is found here

Read More about cinnamon itself and its properties here 

Adding more cinnamon to your diet: Something Delicious and Healthy to Ponder About


11 thoughts on “Danish Spice Cake – an Australian Perspective

    1. Anything with cinnamon is usually a winner in my house. And most recipes (especiallly foreign ones) need some kind of minor adjustment to cater for local variances, don’t you think? Is cinnamon a flavour you like, Robyn?

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