Geoffrey pulled the winning name for the Irish Taste Club flavour box, and the winner is: Brenda Smith. Congratulations Brenda! And, thank you to everyone else who left a comment to be in the draw, I may have another fantastic giveaway before the end of the year!
I was planning a long wordy post, mostly to warble on about how crazy things always are around here at this time of year; inspired by the fact that we were recently asked by a journalist to chat about how we work straight through the holidays (animals need to be taken care of 24/7 which puts a damper on any designated holiday time off) and yet still manage to prepare and sit down to enjoy a feast or two of celebration. By and by, there’s no question that it takes nimble planning and a bit of Irish luck…..
this week I received a timely passage from a dear friend stateside who always reminds me to see things in the best light, and that you can find balance even when you are in a #panickedtiredholidayfarming state of mind.
So, I shall leave you with her simple, earnest, words and a festive recipe for my smashing holiday Gingerbread layer cake with champagne marmalade and juniper-infused fresh dairy cream.
“the holidays are best if you have a spirit of gratitude for what you have….”
We all have so much to be grateful for….I am certainly grateful to you all! Thank you for following along with my recipes and adventures. Happy holidays!
Gratitude Gingerbread Layer Cake with Champagne Marmalade & Juniper Cream
This cake is a bit of a show stopper so if you have an event coming up, there will be plenty of oohs and ahhhs when this smashing beauty arrives on the dessert table. Having said that, the cake is easy to make and assembly with a little bit of time and planning. I bake the cakes and infuse the cream the day before so just need whip cream and put it together the following day.
For the cake (2 layers):
220g/1 cup butter
300g/ 1 1/4 cup light muscovado sugar (brown sugar)
- 6tbsp black treacle (molasses)
- 6tbsp golden syrup (sub more brown sugar)
- 2 tsp finely grated fresh ginger
- 6 medium eggs
- 3tsp baking soda
- 8tsp ground ginger
- 3tsp ground cinnamon
- 2 tsp ground allspice
- 1 tsp cardamom
- ¼ cup juniper berries