Christmas has come and gone. It was sunny and very cold and without snow. We ate too much, went for walks in the sun and woods and laughed with the family. Although I love getting ready for Christmas by decorating the house, deciding on menus, wrapping gifts and listening to carols, this year I think I may even like the days between Christmas and New Years even better. Life slows down and becomes simpler.

This morning I woke up to thick fog and everything covered with hoarfrost. When the sun started to peak through, I grabbed my camera and went out to the garden.

I admit I got a little carried away with my neighbor's roses. But aren't they beautiful?

I translated my last recipe for you out of our first cookbook. This recipe is special to me, because I created it especially for my husband. Whenever I ask him what kind of a dessert or cake he wants, he always gives me the same answer: Apple cake- one with LOTS of apples! I didn't want any old apple cake so I added raisins, walnuts, spices and extra apples. We always have a large supply of apples in our cellar, and if I ever mutter the word cake, his eyes light up and he says "Make your good apple cake with all the cinnamon!"

Spiced Apple Cake with Raisins and Walnuts

• 3 large apples
• 1 1/2 tsp ground cinnamon

• 3 eggs
• 150 g sugar
• 100 g butter, melted and cooled
• 150 g flour
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• 1/4 tsp ground ginger
• 1 pinch ground cloves
• 1 large pinch ground cardamom
• 1/4 tsp ground cinnamon
• 70 g raisins
• 50 g roughly chopped walnuts

Peel the apples and chop them into small pieces. Mix them with the cinnamon. Preheat the oven to 150° C.

Whisk the eggs with the sugar until light and foamy. Add the melted butter and whisk again. Mix in the flour, baking powder and the spices. Carefully stir in the raisins, walnuts and a third of the apples.

Pour the mixture into a greased baking pan and top with the remaining apples. Bake the cake until a tester comes out clean, about 45 minutes.

Tip: This cake is very versatile. The last time I made it, I mixed in all the apples and topped the cake with more apples (thinly sliced) before baking. I've also used plums and hazelnuts and omitted the raisins instead of using apples and walnuts. I can also see the cake tasting wonderful with any stone fruit or berries.