Friday 17th - positively the last post about Christmas cake (6)

 And also inedible biscuits...

Cake first. 

Here's what I did to make my three lots of ingredients Christmas cake;

The top table is from Nigella's Christmas book, which gives the quantities, from Hazel Hook, for three different sizes of cake.

The below, in black type, are the instructions for a 1 pint 3-ingredient slow cooker cake.

The scrawled notes in green and purple is what I actually did;

Melt together 80g butter, 1 tablespoon treacle and 50g dark brown sugar in a Pyrex jug.

Make up to 200ml with whisky (or rum, or brandy, or orange juice)

Tip into a bowl and stir in 300g of luxury mixed fruit, including cut mixed peel and glacé cherries, set aside to soak.

Beat two eggs (they are about 50ml in volume each) and stir into the fruit mixture. If you are in a hurry and the fruit and liquid is hot they WILL scramble!)

Add in 100g plain flour, 20g SR flour,  1 tablespoon mixed spice, 50g flaked almonds, and give it a good stir. If it looks too sloppy you could add ground almonds or flour, but I don't think I did.

Triple line the crock pot with baking parchment,  push well into the base and against the sides.

Cook on high for two hours. Place a clean folded tea towel under the lid to absorb condensation,  and turn the pot a few times in case there is a hot spot in the base. (There is in my crockpot).

Check for doneness with a skewer,  and give it a little longer if necessary (I accidentally gave it 2 more hours. Oops.)

The cake is dark, rich and surprisingly moist after its maltreatment,  and the alcohol flavour is quite prominent, presumably because of it being cooked at a low temperature.

Inedible Biscuits 

I found some biscuits in this magazine; this is the front covet;

The biscuits looked delicious, and so pretty;

but they are made out of brown felt!