Tradition
Bethany and I had a surprise day at home today as she woke up with sticky eyes. She watched The Tales of Beatrix Potter starring the Royal Ballet while I dealt with the mountain of ironing that had been neglected while I marked. I managed to watch Brideshead Revisited while I did the ironing and enjoyed it very much. I'm sure it helps that many years have passed since I read the book or saw the Jeremy Irons miniseries. I'd like to read the book again, if only I could read, bake and eat for a living.

They'll stay there for a couple of weeks I imagine before I get around to adding the butter, sugar, flour, cinnamon, nutmeg, vanilla, almond essence, eggs, almonds, walnuts, golden syrup, orange zest, plum jam and chocolate. Then I can bake.
This year I am not only making our Christmas cake but also Mim's wedding cake. There is three cakes' worth of fruit and alcohol in those 4 quart (5 litre) jars. I feel like Nigella or Lorraine from Not Quite Nigella making wedding cakes, though Nigella makes cupcakes and Lorraine makes the type I think of as American style. When I got married you had one of 2 types of cake - fruit or mud. Americans always seem to have the most amazing flavoured cakes with buttercream icings. Mim is getting married on the 2nd of January, here in Wagga. It could be 40 degrees Celsius so I think fruit is her best bet. I realise that many people don't like fruitcake, I suppose I'm just trying to make sure there is plenty for me.....
We had to pick up some drops for Bethany's eyes so thought we may as well go shopping for the entire orchard we need for our seasonal baking. This is the second year that I am baking the family christmas cake and there is something deeply satisfying about using a recipe my great-grandmother used. It makes me feel connected, a part of something, traditional. Also, it is the very best fruitcake I have ever tasted. It isn't just a couple of packets of chopped, mixed fruit. It is dates, figs, peel, sultanas, currants, raisins, glacé cherries and glacé apricots. Here they are getting thoroughly drunk on rum and brandy.
They'll stay there for a couple of weeks I imagine before I get around to adding the butter, sugar, flour, cinnamon, nutmeg, vanilla, almond essence, eggs, almonds, walnuts, golden syrup, orange zest, plum jam and chocolate. Then I can bake.
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