Tantalizing Tuesdays – Danish Spice Cake

I apologize in advance if you resent, dislike or even hate my post, due to the addictive properties of this recipe. As if the aroma of gingery,’Christmas’ spices wasn’t enough to entice you to cook it on a regular basis, your taste buds will be screaming out for just another slice! Read on and you’ll discover this cake recipe is not all bad, indeed it has many health benefits, derived mainly from the spices it contains. Amazingly, it is a cake that can actually help with weight control, and a variety of digestive ailments. Using a pro biotic yoghurt, instead of buttermilk, magnifies the benefits of a slice or two of Danish Spice Cake.

danish cake

Fast Facts about Spices:

Cinnamon is a source of calcium, iron, vitamins, fiber, 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 ]

Then there is Cardamon, and its various health benefits – gastrointestinal protection, cholesterol control, relief from cardiovascular issues, and the improvement of blood circulation in the body. It is useful for curing dental diseases and urinary tract infections such as cystitis, nephritis, and gonorrhea. Cardamom possesses aphrodisiac properties and is also used as a cure for impotency, erectile dysfunction, and premature ejaculation. [Source and read more here]

Enough of the fast facts: What are waiting for: bring it on!

Danish Spice Cake


2 dl Dark Brown sugar

0.5 dl White sugardanish cake

4.5 dl Flour

1 tsp Baking soda

1 tsp baking powder

2 tsp Ground  Cardamom

2 tsp Cinnamom

2 tsp Ginger

2 tsp Clove

1 tsp Mixed Spice

1 tsp Ground Nutmeg

2 tblspn  Cocoa Powder

Pinch salt

2ooml Buttermilk or Vanilla Yoghurt

2 Eggs

1ooml melted Copha/Coconut oil/Vegetable oil


Mix all the dry ingredients with a wooden spoon. Ensure melted copha and buttermilk is at  room temperature and add to the dry ingredients.

Mix well, but not too much.  If the copha solidifies, place the bowl over a hot water bath and gently fold until even.

Pour into greased cake tin, I used a ‘kugelhof’ mould

Bake in oven 175° celsius (350°F) for about 40 minutes.

Cool 10 mins  before turning out.

For extra decadence (entirely optional): Drizzle melted butter over the top and sprinkle liberally with cinnamon sugar/dusting sugar.

Tantalizing Tuesdays

Tips for measure conversions: 


1 cup = 8 fl oz = 2.4 dl = 24 cl = 240 ml


1 cup = 10 fl oz = 2.8 dl = 280 ml



1 deciliter = 6 (scant) tablespoons

There are many good reasons to indulge in a cake like this: It doesn’t require heavy lashings of icing, and the less sugar we eat, the better for us, right?  (there is plenty of sugar in the cake itself, so why add more?) And while we are eating it, think of all the good things the spices are doing for our bodies! That is really something to ponder about.


About Forestwoodfolk

Scandinavian culture, literature and traditions are close to my heart, even though I am Australian. I have Scandinavian, Frisian and Prussian/Silesian ancestry and for that reason, I feel a connection with that part of the world. I am an avid Nordic Crime fiction reader, and enjoy photography, writing and a variety of cooking and crafts, and traditional decorative art forms. Politically aware and egalitarian by nature, I have a strong environmental bent.
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28 Responses to Tantalizing Tuesdays – Danish Spice Cake

  1. Throw me in the river!!!! This sounds AMAZING, to say the least. I will definitely be baking it soon. ❤️

    Liked by 1 person

    • Thanks so very much!!! If you like spices and gingerbread, Coffee, you will love it. You may have to tweak the recipe a little depending on what “wet ingredients” you use. I didn’t ice it but you could add some icing for those with a sweet tooth!

      Liked by 1 person

    • I like my spice cakes, naked.

      I love the quantity of spices used in this recipe. Cardamom! Oh my, such a beautiful spice. I use it in cookies, but I’ll bet this is my first cake use.

      I’m away from home, currently. My niece is having her baby in the morning. When I get back home, this is HAPPENING! Thanks again for posting the recipe.


      Liked by 1 person

    • When I find a great recipe to share I will post I hope you really like it and can’t wait to hear how it goes. The baby and the cake, that is.

      Liked by 1 person

  2. Cinnamon is always good. I use it in curries.


    • My family are not fans of curries but cinnamon is something I try to use a lot of, as it is so good for us. Do you have a good curry recipe you would like to share that I could try on my fussy bunch?


  3. Tara says:

    I’ve Tweeted this to a friend as it looks amazing (and with health benefits too).

    Liked by 1 person

  4. cocoaupnorth says:

    Looks yum, I’ll certainly try out the recipe:)

    Liked by 1 person

  5. Jet Eliot says:

    Wonderful recipe — low fat and health benefits too. I appreciate the measure conversions, and will definitely give this a try. Thank you Amanda. 😀

    Liked by 1 person

  6. Amy says:

    I really like to try this recipe! Am printing it. Thank you, Amanda! 🙂

    Liked by 1 person

  7. Wow! I have to make this one! Looks and feels delicious! No need to be mad at you at all!

    Liked by 1 person

  8. milliethom says:

    Amazing recipe, Amanda. The cake looks sooo good, and its nice to know about the health benefits of cinnamon and cardamon. This is a cake I’m definitely going to make as soon as I can.

    Liked by 1 person

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