Baking on days off.

So ladies and gentlemen, today I decided to bake my first ever fruit cake which, if I must say so myself I was very proud of.

Fruity cake

Ingredients:

200g Self-Raising Flour
100g Butter
100g Caster Sugar
100g Mixed Dried Fruits
1 Level teaspoon finely grated Lemon Rind
1 Egg
5 Tablespoons Milk

1 Level teaspoon of Cinnamon

This is how mine turned out!

• Grease cake/bread tin
• Stir flour in to a large bowl and rub in butter finely.
• Add Fruit, Sugar, Lemon Rind and Cinnamon then mix to a batter with milk and egg.
• Stir to evenly combined Do Not beat.
• Transfer to the prepared tin.
• Bake at 180 C or 350 F in the middle of the oven for about an hour (depending on the strength of your oven.
• Leave in tin for 5 minutes then turnout and leave to stand on a wire rack.
  

After baking my lovely cake I then decided to make some Peanut Brittle as a present for my mum for Christmas.

Peanut Brittle

Ingredients:

240g caster sugar
1tbsp butter
200g roasted or honey roasted peanuts

 

And this is how mine turned out

•  Put sugar into a saucepan and heat over a medium heat for about 15-20 mins stirring frequently until melted and light brown in colour.
• Add butter and mix well. Slowly stir in nuts until well coated.
• Dampen a clean, heat-resistant board or place some baking sheet onto a wire rack and pour the toffee mixture onto it.
• Roll mixture into balls using a metal or wooden spoon. Cool and store in a tight plastic container until ready to serve or if making for a gift wait until cool and put into airtight jar.

So hope you like the recipes and if you want to send me comments with your versions of these beauties then please feel free to.

Merci Au Revoir!