Pehmeä Pipakakku (Finnish Christmas Spice Cake)

(pronounced PAY-meea pee-PAR-KAW-koo)

While rummaging around in my scraps of paper I call a recipe collection, I discovered some Finnish recipes myself and another member of a social committee prepared for a presentation about Finland to the Winnipeg Branch of the Royal Scottish Country Dance Society. Quite the multi-cultural post here. Regardless of nationality, the spices in this and other recipes I have just sound Christmas-y. Ah yes, and since the recipe was brought over from Finland, it uses a few more Metric measurements (Imperial equivalents are provided).

You will need a 12-cup Bundt pan that has been lightly buttered or coated with a non-stick spray.

Preheat oven to 350 F.

**1 Decilitre (dL) = 6 T + 2 t

3 eggs

2 1/2 dL white granulated sugar (works out to 1 cup + 2 t)

3 T molasses (dark or light)

1 1/2 dL milk (1/2 cup + 2 T)

1 1/2 dL melted butter

1 t cloves (ground)

1 t cinnamon

1 t ginger (ground)

1 t baking soda

5 1/4 dL flour (works out to 2 cups + 3 T)

- In a large bowl, using electric beaters, beat eggs and sugar until light and creamy.

- Add all other ingredients to egg and sugar mixture and beat well to incorporate.

- Pour batter into Bundt pan and bake for 30 to 35 minutes ~ depending on your oven ~ or until a pick/skewer comes out clean. Do not overcook. (Don't you think that's a given?)

This cake is good on its own, or with a complementary glaze. I leave what a complementary glaze would be up to the individual.