I love Saturday mornings as they've become a productive and enjoyable time when I really feel like myself. On Saturdays I wake up without the alarm and, usually at about 9am, make a pot of good coffee and drink it in bed with Mr CB. We have breakfast and chat then he heads off to work for the morning and I roll up my sleeves, open all the windows and do a couple of hours of sweeping, tidying, washing and wiping until the house is looking comfy and clean again after a week of only the small daily chores being done as we both work full time. By the time lunch time comes around he's back from work and I've finished my routine and we're both ready to go out and enjoy the rest of the weekend.
I often bake on Saturday mornings too, as it fits in well with all the other bits I'm doing, not to mention it makes the house smell great. This morning I've made Brack as my Dad likes fruit cake and I'm visiting him today. This is my own version and I think of it as Brack 'Lite' as it's not as dense due to having less fruit. I also add cinnamon and nutmeg to it too for a bit of extra oomph. Here's the recipe, enjoy.
I often bake on Saturday mornings too, as it fits in well with all the other bits I'm doing, not to mention it makes the house smell great. This morning I've made Brack as my Dad likes fruit cake and I'm visiting him today. This is my own version and I think of it as Brack 'Lite' as it's not as dense due to having less fruit. I also add cinnamon and nutmeg to it too for a bit of extra oomph. Here's the recipe, enjoy.
Makes about 10 slices
225g sultanas
175g caster sugar
150ml hot tea
1 egg
225g self raising flour
1/2 tsp cinnamon
1/2 tsp nutmeg
(OR use 1tsp allspice if you don't have cinnamon and nutmeg)
The night before baking mix together the hot tea, sugar and sultanas and leave to soak over night.
Next day grease a 900g loaf tin and line the bottom of it with greased baking parchment. Pre-heat the oven to 160 C/gas mark 3 and place a shelf in the middle of the oven.
Add the egg to the sultana mixture and beat together, then mix in the spices. Sift in half the flour, mix, then sift in the other half and mix again.
Spoon the mixture into the loaf tin and bake for between 1 and 1 1/2 hours, until a skewer or sharp knife pushed into the centre of the cake comes out clean. Let it cool in it's tin for five minutes then turn out onto a cooling rack.