Eat cake, sip champagne, and be merry!
Come and join the revelry, as I crank up the volume to ‘Congratulations’ by pop sensation - Sir Cliff! One, two, three - now altogether, “Congratulations, and jubilations, I want the world to know I’m happy as can be!” – Oh, what a classic!
“So, what’s all the fuss about?”, I hear you squawk? Well, if you haven’t already realised, you’ve actually stumbled across my new-look website. And to mark such a joyous occasion, I’ve re-created an age-old recipe from my trusty, 1906 edition of Mrs Beeton’s Book of Household Management – with a Miss Windsor twist, of course!
Darlings, now, believe it or not, Miss Windsor’s Celebration Cake started life as a Christmas Cake! Yet, to my utter dismay, the original recipe appeared to lack many essential Christmassy ingredients such as ALCOHOL – How shocking!
In fact, my oh so generous Mrs Beeton provided three rather bland recipes to choose from - none of which recommended any form of liquor at all. And so, I opted to re-create the slightly more interesting version that requires only two eggs and a ‘teacupful’ of cream – Oh, how exciting!
Now eager to cast my delectable spin on such recipe - I threw on my ‘thinking cap’, and within a few moments of intense concentration I explored the shelves of my pantry, where I discovered a Tupperware vessel full of chopped mixed fruit.
Then, as I gingerly peeled off the lid, my nasal passages were greeted by the delightful aroma of ye-olde, dark Lambs Navy Rum. Well, I say, thank goodness for savviness, as Miss Windsor had clearly stowed away for a ‘rainy day’, the remainder of last year’s Christmas Pudding ingredients – Now, isn’t she so handy!
Darlings, following a further rummage around my pantry – Oh, I say! I endeavoured to ‘jazz up’ the mixture a tad more. So I added a few dollops of cinnamon and mixed spice, zest of a lemon and orange, followed by a generous handful of chopped almonds – Oh, plus a few glugs of rum!
I must say, due to the added extras, and my impeccable culinary skills (of course!) I successfully transformed this ‘so-called’ festive number, into a terribly versatile ‘corker’ of a cake!
Rich, rummy, spicy, velvety moist, and almost russet brown in colour. You’ll find this delightfully baked goodie an excellent choice for any occasion of the celebratory kind – Christmas, wedding, birthday, christening, anniversary – to name, but a few! Or to be thoroughly enjoyed as part of an afternoon pageantry, accompanied by a steaming hot cup of Miles West-Country Original Blend Tea - to be prepared using a Brown Betty teapot, of course!
Oh, and Miss Windsor’s Celebration Cake is best served ‘naked’ – Oh, I say! Now calm down darlings, I mean to be presented without any form of edible attire! However, it does scrub up rather well just sporting a natural layer of marzipan, followed by a silky sheet of royal icing – Voila!
Enjoy with oodles of gusto!
PHOTOGRAPHY BY MISS WINDSOR
Miss Windsor's Celebration Cake
Preparation time: 40 mins
Cooking time: 55 mins.
Serves: 8-10 delightful guests!
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