• 100 g butter, melted
• 2 eggs
• 1 cup (2 1/2 dl) sugar
• 1/2 cup + 1 T (1 1/2 dl) sour cream
• 1 1/2 cup (3 dl) all purpose flour
• 2 t baking powder
• 2 t ground cinnamon
• 1 1/2 t ground ginger
• 1 1/2 t ground cloves

Preheat the oven to 400 F/200 C

Beat the eggs and sugar until light and fluffy. Add the sour cream, the flour mixed with the baking powder and spices and last the melted butter. Mix well.

Pour the batter into a greased tube pan and bake on the lower rack for 40 minutes. Test with a tooth pick. If it comes out dry, the cake is ready.

Red Cabbage: GF/DF

• One head (2.2 lbs/1 kg) red cabbage, finely sliced
• 1 large onion, finely chopped
• 2 apples, grated
• 1 t salt
• 5 whole all spice
• 3 whole cloves
• 1 T honey or syrup
• 1 T vinegar or lemon juice
• 2 T vegan butter

Melt the butter in a heavy saucepan or Dutch oven. Fry the onion on low heat 5-10 minutes, until soft. Add the cabbage, apples, salt, all spice and cloves and simmer for about one hour. Keep the lid on the pan. When the cabbage is soft, remove the pot from the burner, add the honey, vinegar or lemon juice. This dish can be made in advance and kept in the fridge for a couple of days or in the freezer for at least a couple of weeks.