The rain is pelting down outside, but I’m sat inside with a cup of tea and eating from the cake that I’ve just pulled out of the oven. I had a wonderful day. After I uploaded a brand new pattern to my Etsy shop last night, I got up late this morning, pottered around in my craft room for a while, then listened to some music whilst stitching up a new pattern. After lunch I went into town and had tea at Gray’s Court here in York. As the afternoon was beautiful here I went for a little city walk, and then headed home to work on a recipe for a winter cake inspired by this website. I changed the recipe quite a bit, and if you’d like to make it at home, you can find the recipe below!
Winter Cake
Ingredients:
1 egg, at room temperature
150g light brown sugar
200g plain white flour
50g butter, softened at room temperature
½ cup of milk
100g blueberries
rind of one lemon
1 vanilla pod
1 tsp baking powder
3 tsp cinnamon
1 tsp ground ginger
½ tsp ground cardamom
¼ tsp ground cloves
¼ tsp white pepper
a pinch of salt
Method:
Preheat the oven to 180 degrees. In a large bowl, cream the butter and sugar together. Beat in the egg. Add flour, and, whilst mixing the ingredients, slowly add the milk. Scrape the seeds from a vanilla pod, and add to the batter, together with the spices, salt, baking powder and lemon rind. After mixing the ingredients into a thick batter, spoon in the blueberries.
Spoon the batter into a 1l baking tin. Bake your cake in the centre of the oven for 35 / 40 minutes. To check if your cake is ready, insert a skewer into the cake. When it comes out clean, your cake is done. Leave to cool for 10 minutes, then turn on a cooling rack and cool the cake completely. You can decorate your cake a little with icing sugar, or just serve it as is. Enjoy!
