We all like to eat and drink.
Man, mouse or mog,
But no one likes it more than me........ an Amie Soto Blossom dog.
To every dog who likes to cook, and share the kitchen chores,
Remember not to overlook a pair of well-scrubbed paws
Now we will begin to bake a Christmas cake today.
I will give you the recipe and then your away.
200g/80z Raisins ......1. 1/3 cups
200g/80z Currants....1. 1/3 cups
200g/80z sultanas.....1. 1/3 cups white raisins
100g/40z mixed candied chopped peel...2/3 cups
50g/20z ground almonds ....1/2 cup
50g/20z glace cherries quartered, rinsed and dried. 1/3 cup
200g/80z butter....1 cup of butter
150g/60z soft brown sugar....1 cup
4 large eggs
200g/8oz plain flour....2 cups of all purpose flour
pinch of salt
I teaspoon mixed spice....1 teapsoon apple pie spice
1 tablespoon brandy
(you know the really good stuff you keep for when the vet visits).
We don't just do metric and imperial measures here, oh, no.
American measures to the right as shown.
Before you start, line up your tools.
Stand them in a row.
No hairs, please in the pot,
Fine, then off we go.
Line and grease a 20cm/8inch round deep cake tin with greased (waxed) proof paper.
Mix the dried fruits, peel almonds and cherries together.
Cream the butter until soft, then add the sugar and continue creaming until very light and fluffy and pale in colour.
Beat in the eggs one at a time, following each with a spoonful of flour. Sift the remaining flour with the salt and spice and fold into the creamed mixture, followed by the brandy and fruit mixture.
Turn into the prepared tin and level the top.
Bake in a cool oven (150. C/300F, gas mark 2) for 3 and 1/2 to 3 and 3/4 hours.
Store wrapped in foil.
I have teased you, I don't really eat Christmas cake.
I normally sleep right through Christmas and then only wake.
For anything Santa has brought, you never do know just what.
He could have brought me cookies or ice cream.
Whatever it is, I tend to scoff the lot.
From Amie Soto Blossom to Sue at Quilt Times for her Quilt-a-long Christmas.
