November 8, 2014
All the shops have decorated for christmas already a while ago [seriously – christmas decorations in September?] but finally I have decided it’s time too. Not to decorate, but the christmas feeling is starting to grow. As a little pre-christmas gift to myself I bought a new cake mold. The mold is out of enamel – a material almost forgotten in todays kitchens. Riess has a great new – very colorful edition! Make sure to check it out – and put it on your christmas wish list – it surely is on mine!
To get you in the right mood for this christmasy cake – have a look outside my window!
LINGONBERRY GINGERBREAD CAKE
_ preheat oven to 175°C
_ brush small cake molds with butter and sprinkle with bread crumbs
_ beat butter
_ add eggs [one at a time]
_ whisk in milk and jam
_ mix in flour, baking powder and spices
_ spoon batter into cake molds [about ¾ full]
_ bake for 25 to 35 minutes
_ let cakes rest for about 10 minutes before taking out of the molds
_ whisk all ingredients together [add more sugar if too liquid]
_ decorate cakes with frosting
_ let it harden before serving