Christmas's most wonderful cake with Red powder

This lovely Advent cake goes perfectly with mulled wine or why not with our healthy alternative "mulled wine-ish" with Lingon Raw Juice.

Ingredients:

3.5 dl wheat flour or gluten-free flour
2 teaspoons baking powder
1 tsp RED powder - Lingonberry, Redcurrant, Cranberry
1 tsp ceylon cinnamon
1.5 tsp ground cloves
1.5 tsp ground ginger
1.5 tsp cardamom
125g cooled melted butter or dairy-free butter
2 dl granulated sugar
1 dl light muscovado sugar
2 eggs
1 dl cream or plant-based alternative
1 cup raw, mashed lingonberries
0.5 dl dried cranberries
1/3 cup coconut and 1 tablespoon butter for the pan

1. Set the oven to 175 degrees hot air.
2. Butter a large sponge cake tin and cover with coconut flakes.
3. Melt the butter and set aside to cool.
4. Sift the wheat flour with all the spices, Red berry powder and baking powder.
5. Beat eggs, muscovado sugar and granulated sugar until fluffy for about 10 minutes. Fold in the flour mixture, then the cream a little at a time, then the butter a little at a time. Fold in the raw lingonberries and chopped cranberries carefully. Pour into the tin and bake in the lower part of the oven for about 45 minutes.
6. Let the cake cool. Whisk 1 dl icing sugar, 1/2 tbsp water and a few drops of lemon juice to a smooth glaze, preferably with an electric whisk. Drizzle over the cake and dust with RED berry powder.