'Tis the Season

The season of giving is upon us! From festive gingerbread cake to extra-special decorations, get into the Christmas spirit now and start prepping for the big day. We hope you’ll get some inspiration for your Christmas celebration.


For this year, we started our Christmas planning with sketching up the layout for the dining space. A color combination of green, white, beige and nude. For the Christmas tree we kept it simple with some paper stars and warm lights.

Christmas bouquet

Flowers and branches set a great foundation for the table setting. We love mixing it up! For this bouquet we used red pine branches, Eucalyptus, Thistle and Great Masterworth.


Old-fashioned soft gingerbread cake

We found a cooking book dating back to 1954. When we looked through it we found this amazingly moist gingerbread sponge cake recipe which we just have to share with you (we doubled the original recipe to fill out the cake pan):


6 eggs

2 dl brown sugar

200 butter

3 dl cream

3-4 teaspoons grounded cinnamon

1 teaspoons bumped carnation

1 1/2 dl almonds, chopped 

2 teaspoon bicarbonate

12 dl white flour 

For cake pan:

Butter and breadcrumbs


Mix eggs and sugar in a bowl (don’t have to use electrical mixer).

Melt the butter and add it to the egg and sugar mix.

Then add the cream and the dry ingredients - sugar, cinnamon, bumped carnation, chopped almonds, bicarbonate, and flour. Mix well until smooth.

Pour the batter in cake form of 22cm in diameter.

Bake in the oven at 175 degrees (celcius) for 45 -50 minutes or until a cake stick (or toothpick) comes out clean.  

It’s a great cake to decorate. We added sugar glaze and topped it with candles.


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