150 g butter or margarine
200 g Dansukker Granulated Sugar, ideally organic
1 tsp Dansukker Vanilla Sugar
3 eggs
275 g plain flour
5 g baking powder
About 100 g fresh or frozen lingonberries (or other berries, e.g. blueberries, raspberries or redcurrants)

Decoration
Dansukker Icing Sugar

Beat the fat with the two sugars to make a soft, smooth mixture. Add the eggs, one at a time, while stirring. Combine the flour and baking powder and fold into the mixture. Pour ¾ of the mixture into a greased cake tin with a capacity of about 2 litres. Arrange the berries on top, then cover with the remaining cake mixture. Bake on a rack in the lower part of the oven at 175 °C for about 1 hour. Leave the cake in the tin for 10 minutes, then turn out onto a rack. Store in the fridge or the freezer.