Today, September 3rd …
Today, if I don’t get lost en route from
The Magna Carta, or ‘Great Charter of Freedoms’ established for the first time the principle that the power of the king could in fact be limited. It was signed, apparently fairly reluctantly, by King
Magna Carta Cake.
8 oz (225 gm) stale white bread without crusts.
½ pt (250 ml) milk
2 tablespoons (2 x 15ml) rum
4 oz (125 gm) dried fruit
2 oz (50 gm) chopped candied peel
3 oz (75 gm) mixed chopped pecans, macadamias, almonds
Grated rind of 1 large orange and 1 large lemon
2 oz (50 gm) shredded suet
2 oz (50 gm) soft brown sugar
1 level teaspoon (1 x 5ml) mixed spice
1 level teaspoon (1 x 5ml) cinnamon
1 level teaspoon (1 x 5ml) nutmeg
4 oz (125 gm) unsalted butter.
4 oz (125 gm) soft brown sugar.
½ teaspoon (½ x 5ml) grated orange rind.
1 tablespoon (1 x 15ml) boiling water.
1 teaspoon (1 x 5ml) orange juice.
4 tablespoons dark rum.
Extra grated orange rind.
Butter a 9” x 5” (23 cm x 13 cm) tin or ovenproof dish.
Break the bread into small pieces and put into a mixing bowl containing the milk and rum, and leave to soak for an hour. Beat out lumps with a fork.
Add fruit, peel, nuts, lemon and orange rinds, suet, sugar and spice and mix well.
Beat egg and stir into the mixture to give a soft dropping consistency.
Turn into buttered dish and bake in pre-set oven (350o F, 180o C, Gas Mark 4) for 1 ½ - 2 hours till crunchy on top and set underneath.
Cream butter, sugar, and orange rind in a warm bowl. Add boiling water and beat until sugar grains are dissolved. Add orange juice and rum gradually otherwise the icing will curdle. Spread over the cooled cake.
Tomorrow’s Story …
Parmesan Ice Cream.
Quotation for the Day …
Travel is more than the seeing of sights; it is a change that goes on, deep and permanent, in the ideas of living. Miriam Beard