Home from the family holiday and our house seems so quiet… we went away with cousins as we do every year, and this time there were twenty-five of us! When I tell friends, some say how they would dread being away with family – for us it’s the highlight of the year – along with the family Christmas party!
We all take cakes to have as dessert, and to sustain people out walking… I made a fruit cake which received much praise I’m delighted to say:
Turpin’s Cottage fruit cake
- 6 oz butter
- 6 oz soft brown sugar
- 3 or 4 eggs (depending on size and how the mixture is)
- 9 oz self-raising flour
- pinch of salt
- plenty of mixed spice or allspice – I used 4 heaped tsp
- 5 tbsp milk
- 2 tbsp golden syrup
- 27 or so oz of chopped dates, apricots, prunes, figs
- beat butter and sugar until very light and fluffy
- add alternate flour and eggs, beating well in between
- add salt, spice, golden syrup and milk
- add remaining flour and fruit
- pour into a greased, lined tin – I used a roasting tin as I wanted a shallow cake which could be cut into squares for walkers to take out on their picnic; otherwise use an 8″ round tin
- bake at 180º C, 350º F, gas mark 4 for an hour (checking to see it’s not browning too much) – if in a round tin, reduce heat after an hour and cook for a further 40 mins or until cooked
The cottage we stayed in – a big house really, was called Turpin’s Cottage because apparently he once stayed nearby. I loved the house, I thought it was wonderful and would love to return… no doubt it will appear in one of my stories!
Lois Elsden 