Grandma Abson's Traditional Baking is all about simple and tasty baking, a legacy from my Grandma's time as a cook-housekeeper in Edwardian times and a lifetime of baking.
As I was growing up, I watched her bake and cook, and acquired her expertise and passion for baking. Now I'm sharing Grandma Abson's traditional baking with baking devotees who remember it first time around and a whole generation new to baking. Enjoy!
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’straditional
Celebration Fruit cake recipe - but double the quantities - to make a large
square cake. Another friend did an amazing job with the icing and
Celebration Fruit Cake (8 inch /21 cms)
8oz/225g brown sugar
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
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)