Submitted by Doris Richardson, Georgia One of my favorite memories and family traditions is that of making Siste Kage (Sosterkake) during Christmas. Actually, it’s my mom who makes it every year, without fail, and I help. She’s the expert, not really needing to follow the recipe exactly, and only checking to make sure she’s remembering the quantities correctly. Scalded milk, flour, black and golden raisins, eggs, and the very important spice, cardamom. My mom learned to make Siste Kage from my grandmother Sigrid, who learned from my great-grandmother Nicoline. The cake is considered a specialty in southern Norway, and it’s believed that it got its name from a small town in the Netherlands called “Soester,” which had many housemaids from Norway in the 1800s. My great-grandparents Severin and Nicoline Asbjornsen emigrated from Arendal, Norway, with their children in 1902, settling in Jersey City and bringing with them many of their …