Lingonberry Skillet Cake
DESSERTS

Lingonberry Skillet Cake

SERVES 2 viking or 10 guests
TIME 50 MIN
LEVEL EASY

Simple, rustic butter cake baked in a cast iron skillet over the fire or in a camp oven. Tart lingonberries cut the sweetness perfectly.

Notes

This is our go-to dessert when we have lingonberries. If you can't get lingonberries, make something else. The cast iron gives it beautiful crispy edges.

INGREDIENTS
  • 1 cup (2 sticks) butter, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 tsp vanilla
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ¾ cup milk or buttermilk
  • 1½ cups lingonberries (fresh or frozen, thawed)
METHOD
  1. 1. Build a steady fire with plenty of coals. Place a 10–12 inch cast iron skillet near the heat to warm.
  2. 2. Cream butter and sugar until light. Beat in eggs one at a time, then vanilla.
  3. 3. Whisk together flour, baking powder, and salt. Alternate adding dry ingredients and milk to the butter mixture.
  4. 4. Fold in the lingonberries gently.
  5. 5. Grease the hot skillet with butter. Pour in the batter. Cover with foil and bake over indirect heat (or in a camp oven) for 35–45 minutes until a skewer comes out clean.
  6. 6. Let it cool slightly in the skillet. Serve warm with extra lingonberries or a spoon of whipped cream if you’re feeling fancy.
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