Ingredient: eggs

Cherry Cake

I had a house full this week, my niece, her partner and their 5 children visiting and, it being cherry season here in BC, I took the opportunity to make my favorite Cherry Cake. It’s sort of like the French Clafoutis but the beaten egg whites make it more of a cake, less pie. And the almond extract makes it smell amazing!

We’ve been lucky to have a prolific cherry tree for many years and I make this cake form either fresh or frozen cherries.  Best eaten the first day – as if you could resist!

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Best Christmas Fruitcake Ever

First, I want to thank everyone who came to the facebook launch of Home for Christmas, the last of this first batch of Fortune Bay books. (Don’t worry, there should be another one coming out next summer, 2017. Join my mailing list for news of new books.)

It was great to hang out with some readers who are quickly becoming friends, and to meet so many new potential readers from as far away as  South Africa, Holland, New Zealand and Australia!

I promised to put up my recipe for fruit cake – guaranteed to turn skeptics into fans. So here it is.

The secret is the strawberry jam, kirsch brandy, pineapple step.
It still tastes like fruit cake, just moist and fruity and good.

I got this recipe from my mother-in-law, who originally found it in the Toronto Star many years ago. Apparently it was sent in by a reader from Winchester Ontario which, coincidentally is where my sister lives. I love when synchronicity happens!

There are quite a few steps, but worth the trouble. It doesn’t really take that long and you end up with fruitcake to eat and give away.

My recipe says “make in late October”, so I better get at it!

Judy