Bread

Domesticity
beckons on a dismal day —
smell of baking bread.

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Christmas Cake

One of the problems with going on an Autumn holiday and not getting home until Christmas is only a shout away is that everything becomes a rush to catch up. However, I have today at last made my Christmas Cake and have just extricated it from the oven.

We don’t eat a lot of cake these days so I don’t do much baking, but Christmas is that bit special and I usually make a point of making my own. Last year I didn’t get home from our Autumn vacation until early December, giving me even less time, so I admit I cheated and bought one. It was nice, but this year I was determined to do it myself once more. (Sorry, no picture as it is still cooling down in the tin and won’t be decorated until nearer the time.)

In the past I have made a recipe inherited from my mother but this has caused a few problems in recent years. It requires the cake to be put in a cold electric oven which is then turned on and the cake baked for however many hours, then you turn it off and leave it in until the oven is cold. I usually arranged to turn it off just before I went to bed and it could then stay there cooling down until morning. The first problem with this is that the recipe was devised pre-fan ovens and although my oven is electric it is a fan oven. This simply fact actually alters the required cooking time and I never managed to perfect the adjustment so sometimes the cake came out just a little too well done around the edges – still nice in the middle though. The other problem is that most of my family are not actually over-fond of rich fruit cake (I love it!) and now the offspring have all-but left the roost this particular recipe makes a cake that is far too big for my current needs, and again, with the cooking problems it presents too much of a problem to half the quantity and re-adjust the cooking time – it’s not as if it is something I do on a regular basis so that I can practice variations, it needs to be right first time.

For the last several years I have been thinking of trying a different recipe to make a smaller cake and have from time to time researched in various recipe books. Just before we went away and conscious of the fact that I am trying to edge towards a wheat/gluten-free diet (see previous post here) I found a couple of recipes in two gluten-free cook books I have acquired and decided to try one of those. Gluten-free? The only discernible difference from your average rich fruit cake recipe is that it uses rice flour rather than wheat flour.

I have made the one that I thought sounded easiest, though there was not much to choose between them. If I am sufficiently well organised I might make some notes on what I think of it and maybe try the other one next year so that I can decide between the two which one to favour in the future. I can’t wait to try it.

 

Baking

Afternoon baking;
first time for quite a long while.
Oh what a delight.

Baking

Baking treats
to take to eat
when we meet
with friends for the day
while we’re away
on our yacht.

Site content copyright of Elizabeth Leaper (Libby).

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