Step into the warm kitchen at Torupgården, where the smell of baking drifts from the wood-fired stove. Guests bake traditional Danish Christmas small cakes (julesmåkager) the way they were made in earlier times.
The custom of baking large numbers of these small cakes took hold in the mid-1800s, when cast-iron stoves with their own small ovens became common in most homes. Before that, Christmas baking was mostly large, fine wheat loaves, since white wheat flour was a luxury. Some special Christmas cakes were even boiled or baked over an open fire long ago. You can also taste a Christmas cake made from some of the oldest recipes.
