Even though I'm pretty sure I'd have a greater appreciation for that type of cake as an adult, I can't quite chase the bad memories away and so chose a lighter recipe to make for myself. No treacle, no currants, better variety of dried fruits and the addition of nuts all sounded like my kind of cake. And so yesterday I added my brandy soaked apricots, cherries, sultanas, figs and mixed peel to the cake batter with whole roasted hazelnuts and almonds to make my perfect cake. Seen as I was snubbing my Dad's classic recipe I felt I had to pay homage some other way. I decided to use the same tin my Dad had back in the 80s. A little bout of nostalgia, an extra ingredient to add a bit of magic to the mix. I texted my mother in the evening, after I had soaked the fruits, to make sure it was still knocking about. She ensured me it was and said she'd have it pulled out of whatever black hole it may have fallen into by the next day. And true to her word, after much routing and rummaging, she found the tin. She called to let us know, with a warning that it was on it's last legs and may not be much use. The tin arrived in the house, looking a bit battered, bruised and rusty but when lined with a bit of parchment, I knew it would be fine. At this point I decided to check the size of the tin needed for the recipe. I like to do things like that, wait until it's too late to check necessary details. And of course I then see that the recipe calls for a 20 cm cake tin. Mine was 25 cm tin. Shit. Still, never mind all that exact science stuff, what's 5 cm between friends, eh? Quite a lot it turns out.
|What my cake would look like if I was not stupid|
Please excuse the lack of pictures of my cake and my bag from the blog below but it turns out we don't actually have a camera or at least we lost the charger - d'oh! Hopefully getting my hands on one soon so all of the millions of you reading can see the pics for yourselves.