I love baking, always have and always will. Something about baking makes me sort of high and relaxed at the same time. Right from the age of 7-8 if I remember correctly I wanted to bake cake & cookies. Being a foodie myself it didn’t really help my own health, but now when I have accepted that I am quite strictly High Carb intolerant I am left with this eternal hunger for all sort of baked goodies. All the recipe blogs I follow throw such outrageously delicious looking images at me, I literally fly with the fragrance of a freshly baked bread coming out of bakeries in our neighbourhood and no matter how much I lie I do get jealous of seeing Jake enjoy whatever I force him to buy (Just for my own joy of seeing him eat what I would love to eat).
Except for occasional baking and cooking I spent my teenage and early 20’s concentrating on the world outside kitchen. After I got married and I found my foodie match in Jake I have cooked so much over the past 3 years that I had not even thought in my dreams. We have found our favourite recipes for main courses, drinks, desserts, appetizers and we keep trying new things out. Among our favourite is a recipe for Authentic English Fruit Cake.
So this year for Jake’s birthday I wanted to surprize him with that huge chunky cake he truly adores. A lot of effort went into it and I wanted to document the process for my own memory. I soaked the dried fruits and nuts in rum ,used them in the cake batter, baked for hours ! ,and then fed more rum to the cake till it was ready to be iced.
Another layer of apricot Jam and Marzipan and then White chocolate ganache icing with Toasted Almond flakes, self made butterscotch crumble and some crushed pistachio on top.
I do know how it tastes from one Christmas when we baked it first, this time I tried my best not to sneak a piece.To console myself I knew that the birthday boy was really happy with his cake. Mission accomplished !