(This is NOT what is looked like when I received it, lol. I just got ahead of myself)
My sweet friend Lily has sent me another beautiful package from the UK! She is so sweet to me. This time I was not prepared to get such a package and I immediately started to open it and then remembered to slow down and enjoy everything. I stopped and grabbed my camera.
My heart was beating so fast with excitement. My youngest helped me open each and every special gift.
So many special gifts from afar. There are 4 cookbooks *squeal*, 2 books on the area she is from... sigh, to die for toffee, creamy marzipan, candles, a cupcake stand, cupcake liners, hot chocolate, diva Christmas gloves, and a beautiful card. My heart is so happy. I feel so blessed! My youngest has set up the cupcake stand and we have nibbled on the toffee and marzipan. YUMMY! The recipes are beautiful so I thought I would share one with you. I typed it exactly as it was written.
8 oz. butter
8 oz. soft brown sugar
9 oz. flour
1 level teaspoon each ground ginger, cinnamon, cloves and nutmeg
1/2 teaspoon salt
8 oz. sultanas 8 oz. currants
3 oz. glace cherries, quartered and rolled in flour
5 oz. chopped mixed candied peel
2 oz. whole almonds, chopped
2 tablespoons brandy or medium sweet sherry
The caption for this recipe says: This is a proper, fruit filled Christmas cake, but with a somewhat lighter texture.
Set oven to 275' F or Mark 1. Line a 7 inch square or 8 inch round cake tin. Cream together the butter and sugar in a bowl, then beat in the eggs, one at a time. Sift together the flour, spices and salt and fold into the mixture. Add the dried fruit, cherries, mixed peel and the almonds and then the brandy or cherry, a little at a time, mixing to a dropping consistency. Put the mixture into the tin, making a slight well in the centre, and bake for about 4-5 hours. Test with a skewer; when the cake is ready it will come out clean. Cover with kitchen foil if the top browns too quickly. Allow to get cold in the tin before removing. To improve the flavour, pierce the top with a skewer and feed with brandy or sherry. To ice the cake, brush all over with warmed apricot jam before applying the almond paste. Leave to dry for 2-3 days before finishing with Royal icing, as desired.
Favourite Christmas Recipes
Traditional Seasonal Fare
Salmon with illustrations by Charles T. Howard
Isn't that sweet?! Thank you for stopping by. Only 30 more days until Christmas!