Today I made Shortbread and Lemon ginger sugar cookies. I have packed up baggies of these for my Opshop workmates.
Out of the oven:
This cake is always popular. It is the cake you can cook on Christmas Eve and it tastes like you made it weeks ago and set it to “mature”. My friend Robyn from Thames gave me this recipe (She of Pizza fame)
Here’s the recipe:
Put into a pot:
½ lb. (250 grms or for our American friends 2sticks) of butter
1 cup of cold water
2 lb. (1 Kilo) mixed dried fruit (if your are in NZ Bin Inn dried fruit is very nice)
2 tablespoons vinegar ( I use white)
Heat gently but don’t boil just get that butter melted.
1 tin sweetened condensed milk 395grm (14oz)
2 tablespoons wine – I use port or sherry
½ teaspoon salt
2 tablespoons of Custard powder
1 teaspoon Baking Soda
2 large cups of flour
1 teaspoon glycerine (I buy this at Bin Inn)
Bake in a well lined tin at 150◦ C (300F) for 1 ½ hours – check at 1¼ hours – a wooden toothpick inserted in the middle of the cake needs to come out clean.Here’s a real old fashioned tip- listen to your cake – is it still “singing” ? - if it is it needs a tad longer in the oven.
Sorry about the mix of measurements – remember this is an older recipe.
Oh and if you like when the cake is cool prick the top and “feed” it with ¼ to ½ cup of whiskey or liquor of your choice. Mmmmmmmmmmmmmmmm
PS I have made this with Gluten free flour and it is v nice.