It always irks me that everything is more expensive comes Christmas time, including what you have to fork out for holiday accommodation.
In the spirit of Christmas as a time of gifts and sharing, gratitude and joy, we are cutting our Christmas rates rather than increasing it like everybody else. And we will give you one night free for every full week (7 days) you stay with us for your Christmas holiday. Please phone us for a tailor made quote or use the contact form, and we’ll get right back to you.
If you year has been anything like ours, it has been fraught with challenges, and then you deserve a break from reality. We are fortunate enough that we do not have to go anywhere else for that, and we would like to share our blessings with you.
An added gift, I would love to share with you my special Christmas cake recipe.
My dislike for fruit cake made an around turn when I discovered this absolutely delicious version. It’s quite an expensive indulgence, but well worth it. Because of its price tag and also the challenge to find all the ingredients in one shopping trip, I suggest you start to buy the ingredients bit by bit ahead of time.
625 g cake flour
1 kg whole fig preserve
1 kg whole orange preserve
1 kg melon preserve
500 g ginger preserve
500 g sultanas
500 g orange peel
500 g cherries
500 g (pecans, or cashews, or mixed)
500 g brown sugar
500 butter (please use the real stuff)
1 teaspoon bicarbonate of soda
1 teaspoon boiling water
¼ glass of brandy … or more!
Beat butter and sugar until creamy.
Add eggs one by one and mix well.
Add flour and brandy, and then the chopped fruit / preserves. Leave in sift overnight for juice to drain.
Lastly add bicarb of soda mixed with the water.
Bake in a pre-heated oven for 1 hr at 150ᵒ C, and then turn down the heat to 120ᵒ C and bake for another 2 hours.
And then of course the brandy. Feed the cake with a little brandy often to keep it moist and “mature” it. Also keep the cake in a container with a lid to prevent any moisture from escaping.
A few notes and tips
- Prepare your cake pan as you would for any fruit cake. Easiest for me is to cut a round piece of beer box (or something similar) to fit into a cake pan with detachable bottom, as well as a strip cardboard a little higher than the pan for lining around the inside. Then add a second layer of well oiled or sprayed baking paper. If the top gets a little dark, you can also manufacture a heatproof lid.
- Shopping for the ingredients may be a challenge since some items are not always easy to find. Play around with ingredients, eg you can use sugared fruit instead of preserves in syrup (especially figs), or adjust ingredients according to your taste. I rather add more ginger and nuts and cut down on the figs, but that is for my taste. The important thing is not to substitute with jam.
- Chop the fruit in chunk sizes to suit your taste. Especially the ginger, cherries and nuts are great in larger pieces.