An almost-forgotten recipe from old Skagen
Recently, while working at the Kystmuseum in Skagen, I discovered something that immediately caught my curiosity.
Among the many stories about the Brøndum family and the Skagen painters, I found an old recipe titled "Brøndums Søsterkage," the Brøndum family's sister cake.
Of course, I wanted to know what was behind it.
Surprisingly, you can find almost nothing about this cake today. Unlike many well-known Danish baking recipes, "Brøndums Søsterkage" doesn't seem to be a traditional cake that everyone knows. Rather, everything suggests it's an original family recipe of the Brøndums.
The Brøndum family made their hotel famous far beyond Skagen. It became a gathering place for the famous Skagen painters, writers, and musicians. Many of them even paid for their stays with paintings, which can now be seen in Skagens Museum. The hotel became one of the most important meeting places in Danish art history. (brondumshotel.com)
I find the name of the cake particularly fascinating. The term "Søsterkage" probably refers to the Brøndum sisters Marie and Hulda, who together with their brother Degn ran the hotel for many years and significantly shaped daily life there. There's no definitive written proof of this, but historically it would be a perfect fit. (brondumshotel.com)
Even today, the Brøndums Hotel draws on its historical kitchen and serves dishes based on the old family recipes. It's all the more wonderful that this recipe has been preserved.
I find such small discoveries almost more exciting than major attractions. They tell the story of everyday life for the people who shaped Skagen, and sometimes a simple old recipe is all it takes.
You'll find the original recipe in a photograph. I translated the photo and adapted it a bit... And then thought it was delicious. Although next time I'll soak the raisins in rum!
Maybe someone will bake it sometime.
Modern Version for Baking
Ingredients
* 700 g wheat flour (type 550 or 405) * 25 g fresh yeast * 350 ml milk * 150 g soft butter * 100 g sugar * 2 eggs * 1 tsp salt * 1 tsp ground cardamom * 125 g raisins
Instructions
1. Pre-dough
* Warm milk to about 35-37 °C. * Dissolve yeast completely in it.
2. Dough
Mix butter, sugar, and eggs.
Add milk-yeast mixture.
Stir in salt and cardamom.
Add flour in portions.
Finally, knead in the raisins.
Knead the dough vigorously for 10-15 minutes.
It should be soft and elastic, but barely sticky.
Add a little flour if needed...
3. Rising Time
Let the dough rise covered
for 1 to 1½ hours.
4. Shaping
Well grease a large round pan (approximately 28-30 cm) or a cast-iron pot. I used the pot.
Place the dough in it.
Let it rise for another 20 minutes.
5. Baking
180 °C top and bottom heat
Bake for approximately 50-65 minutes.
If it gets too dark on top:
Cover with parchment paper after about 35 minutes.
6. Finished
Let it rest in the pan for about 10 minutes.
Then turn it out onto a rack and let it cool completely.
Brush with butter before it cools completely.
