Malört Cake
Adapted from Swan’s Down 1-2-3-4 Cake
  • 2 sticks Unsalted Butter, at room temperature
  • 2 cups Sugar
  • 4 Eggs, at room temperature
  • 3 cups Cake Flour—because Cake Flour is made of teeny, tiny, easy to pack granules, it is important to sift the flour before you measure it. While it’s an extra step, it’s important to not skip it; measuring straight from the box will lead to inaccurate measures and your cake suck.
  • 2 tsp Baking Powder
  • ½ tsp Salt
  • ¾ cup Milk, at room temperature
  • 3 tbsp Malört
  1. Preheat your oven to 350˚.
  2. Grease three 9” cake pans, line the bottoms with circles of parchment paper, and lightly flour.
  3. In a large bowl, cream together Butter and Sugar with a hand or stand mixer until light and fluffy, about 2 minutes. Add the eggs one by one, waiting until each egg is fully incorporated to add the next.
  4. In a separate bowl sift your Cake Flour (yes. Again.) with Baking Powder and Salt. We like to sift instead of whisk, like some recipes suggest, because it makes it easier to combine wet and dry ingredients and can make for a finer cake texture.
  5. Incorporate ⅓ of the Cake Flour mixture with your Butter mixture by hand. Add ½ of the Milk and stir. Stir in ½ of the remaining Cake Flour mixture, followed by the remaining Milk and the 3 tbsp Malört. Finally, mix in the last of the Cake Flour until just hardly combined. Over-mixing here will make a messy terrible thing happen.
  6. Evenly distribute the batter into your prepared pans.
  7. Bake at 350˚, rotating after 10 minutes of cooking time. The cake should take about 20 minutes, ours took 22, and you’ll know it’s done when a toothpick inserted into the center comes out clean.
  8. Let the cakes rest for 15 minutes before you take them out of their pans and let them cool upside down on a wire rack. Using a pastry brush, soak the surface of each cake with Malört Syrup. Because cakes are literally sponges, in a few minutes the surface of the cake will look dry-ish and you will be able to add more syrup. The more syrup you add, the more moisture you’ll bring to the cake and the more Malört flavor. We like to soak the cake 4 times, and we suggest you do it no less than 2.
  9. After thoroughly soaked, let the cakes cool completely, which should take a minimum of 2 hours. Patience is a virtue. Cakes that are even slightly warm will melt the butter in your frosting and turn it all into an oil spill.
  10. Frost the cooled cakes, using plenty of frosting between the layers, and serve to your least favorite friends.
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