DUNDEE CAKE and more.....

 "CHRISTMAS! Tis the season for kindling the fire of hospitality, the genial flame of charity in the heart." -Washington Irving

 DUNDEE TEA CAKE

 (This is a nice tea cake, if you  run out of regular Christmas cake. It can be a tad dry,for some reason,so I always serve it toasted then buttered. Just  like raisin bread. Very, very nice that way. Add a slice of sharp cheddar.)

 I double this recipe, bake in small pans then freeze.

 1 cup raisins

1 cup dried cranberries

1/3 cup mixed peel

Grated lemon peel

1/3 cup candied or dried cherries ( or use the frozen ones. Really good)

½ cup booze of your choice: rum, brandy, wine, or orange juice ( but the orange juice isn't as flavourful)

 1 cup butter,1 cup sugar, 4 eggs,1  2/3 cups flour, 1 tsp baking powder.

 OPTIONAL for TOP: whole almonds and about ¼ cup corn syrup

 PREHEAT oven to 325 F.

 PUT FIRST six ingredients into bow. Stir  well . Let sit for a bit if you wish.Sucks up the booze like a straw. No sampling, by the way.

 CREAM butter and sugar till fluffy. Beat in eggs 1 at a time, till light.

 COMBINE flour, baking powder  .

 MIX wet ingredients with dry.

 ADD boozy fruit at the end.

 (In case you're wondering why there are pics of  a gingerbread house,it's because at the same time I was making this cake my daughters were putting together a gingerbread house. Just thought the two should go together. Baking multiple things at the same time, so to speak. Seems to be a Christmas tradition.) But I digress....back to the recipe.....

 SPREAD in 8 small loaf pans ( double recipe) that have been lined accordingly with greased parchment.

 BAKE about 45-50 minutes till done. Test centres . There should not be any wibble wobbles.Just a nice dry crumb. And should be aromatic  as well. That would be the booze.  But it will have baked thru. So you will still be able to drive after partaking, since all the alcohol will have  disappeared.

 TOPPING: place almonds in pattern on top of each cake ( I didn’t this time.Was too busy with gingerbread house) Heat up the corn syrup. You can use more if you with than the ¼ cup corn syrup. Brush the hot corn syrup over top . Let cool. Gives a nice glaze.   Cut and toast and butter then serve to good friends with tea. If you feel so inclined you can also  plop on a dollop of marmalade on each slice. Divine. Oh look...now we've baked cookies.......The oven is hopping.....wonder what we should do next....

 "It was the beginning of the greatest Christmas ever. Little food. No presents. But there was a snowman in their basement." -Markus Zusak  (1945-) ( from "The Book Thief")