Thursday, October 23, 2008


I love this time of year: the leaves; the winter coats, hats and gloves; the making of the Christmas cake. I'll be posting a recipe for an organic vegan Christmas cake very soon. I adapted it from a Rose Elliott fruit cake. I've made it the last two years and it is fruity, rich, and brandy-soaked for extra flavour and a soft texture.

I make my cake early because we start to eat it from early December. Christmas Day itself is so packed with food that we like to start early with a nice fruity cake and maybe some mince pies. My mouth is watering even thinking about them...

Stay tuned!

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