Friday, 13 May 2011

A bit of a do ......

A celebration cake for a christening


Grandma’s Celebration Fruit Cake recipe is getting well used this year. My niece Sara and her partner Graeme had their lovely baby, Niamh, christened recently. At the church, our proud family and friends gathered to support the new addition to the family circle. The minister triumphantly poured water into the font from a great height, all adding to the drama. Our group all watched intently as Niamh was the first of the three babies to be christened. She cried out lustily when the minister poured water over her forehead and we all drooled affectionately and then clapped heartily when her turn was over. Ah!!!!!!  Niamh quickly recovered her composure and after the photos we all went off to a buffet lunch at a nearby pub.
  
The focus of everyone’s attention (as well as the beautiful baby) was the cake. Sara had requested a traditional fruit cake and her mum used Grandma Abson’s traditional Celebration Fruit cake recipe - but double the quantities - to make a large square cake. Another friend did an amazing job with the icing and decoration.  

Celebration Fruit Cake (8 inch /21 cms)
8oz/225g brown sugar
8oz/225g butter
1 tbsp black treacle (warmed)
1 tbsp golden syrup (warmed)
5 eggs (beaten)
9oz/250g self raising flour
3-4oz /100g glace cherries
4oz/110g mixed peel
10oz/275g each of sultanas, raisins, currants
1tsp each of cinnamon and mixed spice
2oz/50g nut mix +1oz/25g ground almonds or 3oz/75g ground almonds
1/6 pint/100ml stout 

Cream the butter and sugar and add the treacle and golden syrup. Add the eggs and half of the flour and spices. Beat the mixture. Stir in the almonds and cherries and then the rest of the flour and dried fruit. Add the stout. Bake for 3 – 3 ½ hours. Start warm for 30 minutes and then gradually reduce and finish in slow oven. (325F, Mark 3, 170C to 250F. Mark ½ 130C)

Proud mum and dad with Niamh 

We all love ‘a bit of a do’ in Yorkshire!


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