Christmas is Coming!
Thanksgiving has passed, temperatures are falling, and twinkling lights and decorated trees are appearing everywhere — which can only mean one thing: Christmas is near. We love this season for many reasons: it’s a time for family, cozy moments, and simple comforts. A steaming cup of something warm, a fresh cookie, or a festive wreath can lift your spirits on a chilly day. The little details matter most at this time of year, and that’s part of the magic of Christmas.
Today’s Recipe: Delicious and Festive
Today’s recipe is both a family favorite and a festive treat: søsterkage, which translates to “sister cake.” It comes from Sønderjylland in southern Denmark, where the local dialect and recipes reflect the region’s proximity to Germany. Søsterkage is a regional specialty you won’t often find online, and that uniqueness is part of its charm. This yeasted, spiced loaf with raisins and candied orange peel captures classic holiday flavors and makes a comforting addition to any winter celebration.
Yeast in a Cake?
Yes — this cake uses yeast, and it’s worth embracing. The yeast gives the loaf a springy, tight crumb: think pound cake with a lighter, more structured texture. It holds together well, so slices are neat and satisfying rather than fragile. The flavor profile is reminiscent of fruitcake but much lighter, with fewer dried fruits and nuts and a pleasant balance of spice. It’s not overly sweet, which makes it ideal for a thick icing, or simply spread with butter or jam like a hearty tea bread.
Ingredients
The ingredient list is straightforward: yeast, milk, eggs, sugar, butter, salt, and flour form the base. Flavorings include vanilla extract, lemon zest, candied orange peel (or Italian mixed peel), raisins, ground cardamom, and cinnamon. We recommend keeping the core ingredients the same for best results; milk types are flexible, but other substitutions can change the outcome. For variety, consider adding almond extract, dried cherries, or chopped nuts like walnuts or pistachios — they all work well with these warm spices.
How to Make Søsterkage
We tested different methods and settled on this approach. Start by warming the milk until it is fingertip-warm — warm enough to be pleasant to the touch but not hot, so the yeast remains active. Dissolve the yeast with a little sugar and wait 5–10 minutes until it becomes frothy. Melt the butter and cool it to the same fingertip-warm temperature, then combine it with the milk and yeast.
Whisk the eggs and brown sugar together until pale and aerated, so the mixture falls in ribbons from the whisk. Stir in lemon zest and vanilla. In a separate bowl, combine the flour, salt, cinnamon, and cardamom. Toss raisins and candied orange peel with a tablespoon of flour to prevent sinking. Alternate adding the wet and dry ingredients to the egg mixture, mixing gently until just combined. Fold in the dried fruit and peel with a rubber spatula.
Prepare a medium loaf tin by buttering the sides and lining the bottom with parchment. Pour the batter into the tin, cover with plastic wrap or a towel, and let it rise for 45–60 minutes — it should puff up slightly but not reach the top of the tin. Preheat the oven to 375°F (190°C) toward the end of the rising time. Once risen, remove the cover and bake for about 35 minutes, until the top is deeply golden and a skewer inserted in the center comes out clean. Cool a few minutes in the tin, then transfer to a wire rack to finish cooling. Slice and enjoy.
Søsterkage (Christmas Spiced Loaf Cake with Raisins and Orange)
IMPORTANT NOTE:
We bake using a digital scale and the metric system (grams and milliliters). Cup measurements may not be as accurate. Recipes are developed using a convection (fan) oven.
Ingredients
- 250 milliliters milk
- 2 tsp instant yeast (2.25 tsp active dry yeast, 17.5g fresh yeast)
- 100 grams butter, melted
- 2 large eggs (room temperature)
- 100 grams brown sugar
- 0.5 tsp vanilla extract
- Zest from 1 lemon
- 275 grams all purpose flour
- 0.5 tsp salt
- 1.5 tsp cinnamon
- 1 tsp cardamom
- 3 tbsp candied orange peel (such as Italian mixed peel) *if you need to, you can make this homemade!
- 75 grams raisins
- 1 tbsp flour
Instructions
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Warm the milk until fingertip-warm. Stir in the yeast with a small amount of sugar and let it rest 5–10 minutes until frothy. If the mixture does not froth, your yeast may be expired.
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Melt the butter and let it cool until fingertip-warm, then combine with the milk and yeast. Using a liquid measuring cup makes it easier to pour into the batter.
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Place the room-temperature eggs and brown sugar in a mixer bowl or a large bowl.
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Whisk the eggs and sugar until lightened in color and increased in volume, and the mixture falls from the whisk in ribbons.
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Mix in the lemon zest and vanilla extract.
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Combine the flour, salt, cinnamon, and cardamom in a separate bowl.
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Coat the raisins and candied orange peel with a tablespoon of flour to keep them from sinking.
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Add about half the milk-and-butter mixture to the eggs and sugar and whisk to combine.
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Add half of the dry ingredients and mix to combine.
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Repeat with the remaining wet and dry ingredients, mixing until just combined.
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Fold in the floured raisins and orange peel with a rubber spatula.
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Butter a medium loaf tin and line it with parchment for easy removal.
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Pour the batter into the prepared tin.
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Cover the loaf with plastic wrap or a clean dish towel and let rise 45–60 minutes, until it has risen 1–2 cm but not to the top of the tin.
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Preheat the oven to 375°F (190°C) toward the end of the rise time.
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Uncover and bake for about 35 minutes, until the loaf is deeply browned and a knife inserted in the center comes out clean.
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After a few minutes, remove the loaf from the tin and cool completely on a wire rack before slicing.
