Our elder son, Simon, and his wife came to tea on their way to a party and I’m always glad of an excuse to bake a cake.
This fruit cake is one of my favourites. I always toss the fruit in a little of the flour so it doesn’t all sink to the bottom but is evenly distributed through the cake.
We’d been having a bit of a smashing time lately – sorting out the mugs chipped in the dishwasher and we’re always looking out for new designs. I found this one in the V&A gift shop when I last visited . The design is adapted from one of William de Morgan’s.
We have a full Thomas white china tea service but we’ve stopped getting it out even for our poshest visitors!!
For the very first time ever – just because I was baking my fruit cake to take to Louise’s parents-in-law – my cake stuck in the Kugelhopf mould and, when I finally got it out, the top was too knobbly to give as a present. We ate half at our writer’s circle and I froze the rest.
Glad to say both cakes were delicious. I used a large loaf tin second time around because lunch with Louise’s family is a big affair with children, in-laws and grandchildren. The slices did turn out rather large and I was delighted when Louise’s father-in-law had a second slice. That’s the way to appreciate food. It’s not what you say but what you do – ask for more!!
Off to see Louise in San Sebastian in a couple of weeks. Her parents-in-law have invited us to Sunday lunch so I am baking them a rich fruit cake, well-laced with Drambuie. I use a Tefal kugel-type silicone cake mould – I always found my cakes stuck to my Kugelhopf metal tin, even though it was non-stick and well-greased. I bought the non-stick metal tin originally to make a yeast Kugelhopf cake. I love the slightly sour taste the yeast gives to it but a traditional English-type fruit cake is safer – especially if it is alcoholic enough.