The colour in this first photo is weird ….. and I know why. I realised later that my camera was still on the “Snow” setting! Anyhow, you can still appreciate the pretty batik snowflake fabric that I bought at Fabricland yesterday. This is a large shopping-style bag that I made to fill with seasonal treats for a family we know. I love making bags like this, they’re so easy.
This is an almost-finished scarf from the Lion Brand book, Just Scarves. It’s called Braided Branches. I’m using a double-strand of Bernat Softee Chunky. I started it Saturday at the cabin and it’s nearly done. I worked on it at the hospital yesterday (volunteer shift) and for two more hours at knit night. I might even finish it this evening.
This is the book I’m currently reading. I don’t read much fiction these days but I saw this on display at the library and had heard of it. It’s an excellent book. Highly recommended.
And finally, my Yule fruit cake is baked. (If this one disappears quickly, I might even get to make another one in a week or so.) It’s really easy. It’s vegan, of course, and the original recipe said that it doesn’t keep for long so it needs to be made fresh when you want to eat it. I love fruit cake. I thought I was the only one in the family who’d eat it, but WorldTraveller tells me he likes it too – darn it, I’ll have to share!
Tomorrow morning, I plan to make my usual gingerbread men cookies. The boys are having a friend over in the afternoon and it’s nice to be able to offer treats on such occasions.
Here’s the fruit cake recipe. It’s adapted from one of my vegetarian cookbooks. Whilst the original recipe is also vegan, I still have scribbled notes next to it where I’ve tweaked it. It’s a British book, so the weights and measures are in pounds and pints.
Dried fruit – 1.5 lbs (I use a mixture of sultanas/raisins/currants/cranberries)
Water or juice – 3/4 pint
Oil (or melted Earth Balance Buttery Spread) – 1/4 pint
Wholewheat flour – 12oz
Baking powder – 1 tblsp
Nuts – 2oz (I use chopped walnuts)
Molasses – 1 tblsp
Lemon, grated rind and juice of 1
Mixed spice – 2 tsp (I use 1 tsp cinnamon, 1/2 tsp allspice, 1/2 tsp nutmeg)
Sugar – 3oz (use the good stuff, not white – I used organic date palm sugar)
Optional Sherry or Rum – 3 tblsp (I don’t use this)
Line a round cake tin with baking parchment. Seven and a half or eight inches diameter is best. Place all ingredients except alcohol in a bowl and mix well. Pour into prepared tin, level the top and bake at 300 degrees for two hours. Stick a knife in the middle to check it comes out (mostly) clean. Cool in the tin. Spoon the sherry or rum over the cake while it’s still warm.