This week, I baked a fruit cake with plenty of dried fruits. I usually have a busy schedule, but here I can enjoy a relaxing tea time. Since it's Christmas, I decided to bring out my mother's cherished tea set from 70 years ago. It had an old-fashioned charm that I liked, but it had been stored away in the back of the cupboard for a long time.
Since I am usually surrounded by so many things, I deliberately didn't bring much here and only have the bare essentials. The dishes and cooking utensils here have been around for a long time, and I even wear sweaters that my father used to wear. Living with fewer things feels refreshing, and it's the perfect way to enjoy seasonal plants, especially since I don't have space to decorate with plants at home.
My modest Christmas always starts with preparing presents for the birds every year. There are birds that can't survive the winter without food, so I want to help them. Birds are good friends who help us catch troublesome insects from spring to fall. They always entertain us with their cheerful chirping.
Now that my children have grown up, they don't eagerly wait for Christmas with shining eyes anymore, but I reminisce about the happy times when we prepared presents for someone and enjoyed tea today.
Fruit Cake Recipe
Ingredients (for one 8cm x 18cm pound cake mold):
- Butter: 90g
- Sugar: 90g
- Cake flour: 90g
- Baking powder: 1/3 teaspoon
- Beaten eggs: 75g
- Rum-soaked dried fruits: about 180g
1. Cream the butter at room temperature.
2. Add the sugar to the butter and mix well.
3. Beat the mixture with a hand mixer.
4. Add the beaten eggs in three parts, mixing well with the hand mixer each time.
5. Sift the flour and baking powder, then sift them again and mix well with the butter mixture. Once the flour is well incorporated, add the dried fruits and mix lightly.
6. Pour the batter into the mold and bake in a preheated oven at 180°C for 45-50 minutes.
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