It's that time of year again when Carol from Just Let Me Quilt hosts the Virtual Christmas Cookie Exchange. I love Christmas and I'm usually fully organised by this time but this year I seem to be behind. I still have presents to buy and a couple to finish making. Instead of stressing me out I'm rather enjoying Christmas shopping now all the shops are decorated. So far I haven't hopped on the tube to go and see the lights in central London but that is on my to do list for next week. When I got in from work today I set about making my Christmas cake. John and I love a rich fruit cake and I've used the same recipe for years. I'm away for the weekend so I will be decorating the cake next week. The smell of the cake has made the kitchen smell of Christmas and I can't wait to taste it.
The recipe is from a cookery book I was given in 1976, the year I was 23. I've been using the recipe every year since.
225g currants, 225g sultanas, 225g raisins.
100g mixed chopped peel, 100g glace cherries halved.
50 g nibbed almonds
225g plain flour, 2.5ml ground mace, 2.5ml ground cinnamon.
225g butter, 225g soft brown sugar.
grated rind of 1 lemon
4 large eggs, beaten
30 ml brandy.
Line an 8 inch cake tin.
Mix the prepared currants, sultanas, raisins, mixed peel, glace cherries and nibbed almonds. Sift the flour, and spices. Cream the butter, sugar and lemon rind until pale and fluffy. Add the eggs, a little at a time, beating well with each addition. Fold in half the flour with a metal spoon, then fold in the rest and add the brandy. Finally fold in the mixed fruit. Put in the prepared tin, spreading the mixture evenly, making sure there are no air pockets and make a dip in the centre. Bake in the oven at 150C gas mark 1 -2 for 31/2 hours. To stop the cake over browning cover the top with several layers of greaseproof paper after 11/2 hours. When cooked leave the cake to cool and then turn out onto a wire rack.
the cake can be stored in an airtight tin wrapped in greaseproof paper. You can prick the top all over with a thin skewer and slowly pour 30 - 45 ml brandy over the top before icing. The cake is delicious without any icing.
This year I have been making a Christmas quilt for my son in law as he really loves Christmas. I had hoped to be able to give it to him at the beginning of December but I had just didn't have time. I'd used this pattern before, it's called Scrappy Friends by Phoebe Moon Designs. Here is the quilt I made a while back with Casso testing it out while I was trying to set up the quilt sandwich..
This quilt is now quilted and I just have the binding to do to finish it. I still have some Christmas angels to finish to go on the Christmas tree.
DECEMBER 2nd
DECEMBER 3rd
DECEMBER 4TH
Take care
Lyndsey
No comments:
Post a Comment