Friday Food – Fruit Cake

Each person has their own list of  must have foods for Christmas.  For me, one of them  is a Fruit

Baking a Fruit Cake for Christmas will always bring back  memories of my mom. She always baked a cake for each of our siblings.

To us Christmas is just not the same without it!

If you would like to get this recipe click here.



We baked and we baked

Fruitcakes for Christmas

Last Saturday my sister from flippenblog and I set out to bake our annual batch of fruitcakes!

Fruitcakes are often served in celebration of weddings and Christmas.

The earliest recipe from Ancient Rome lists pomegranate seeds, pine nuts, and raisins that were mixed into barley mash. In the Middle Ages, honey, spices and preserved fruit were added.

Fruit cakes soon proliferated all over Europe. Recipes varied greatly in different countries throughout the ages, depending on the available ingredients as well as (in some instances) church regulations forbidding the use of butter, regarding the observance of fast, Pope Innocent VIII (1432–1492) finally granted the use of butter, in a written permission known as the ‘Butter Letter’ or Butterrief in 1490, giving permission to Saxony to use milk and butter in the North German Stollen fruit cakes.

Starting in the 16th century, sugar from the American Colonies (and the discovery that high concentrations of sugar could preserve fruits) created an excess of candied fruit, thus making fruit cakes more affordable and popular.- WikipediaIMG_4969

As I said before in a previous post, Christmas in our family is not the same without a fruitcake or 2………  That being said, we managed to bake 11 of them!  ( click on the links for the recipes!)


Between mixing and waiting for the boiled fruit to cool down, we had time to admire the glorious weather and views from her balcony!

DSC_0025Now all we have  to do is to wait for our other sister and her husband to join us  this year for Christmas!!

Baked Omelet Breakfast

8 Eggs
½ cup cream
1 cup grated cheddar cheese
1 cup fried bacon bits
¼ cup greenpepper (can use yellow, red and green)
¼ cup finely chopped onions.
Whisk the eggs and cream in a large mixing bowl. Stir in the cheese, bacon, greenpepper and onion.IMG_4211Spray and cook a 20 cm square dish and pour the mixture into that.IMG_4213

Bake at 200˚Celsius  for 20 min or until golden brown. Serves 6 peopleIMG_4215

Low-carb microwave bread

This low-carb microwave bread is a compromise. It’s not true bread, of course. But if you’re trying to control your carbs, or need to avoid gluten, this microwave bread adds a nice variety to breakfast and lunch. The “bread” is ready in less than five minutes, and has a spongy texture that readily soaks up butter or honey . It’s also good topped with cream cheese and smoked salmon, or with mustard and ham.IMG_3758


  • 1 tablespoon salted butter, melted and slightly cooled
  • 1 large egg
  • 1 tablespoon coconut flour
  • ¼ teaspoon baking powder
    1. In a medium bowl, use a fork to mix the ingredients until very smooth.
    2. Using a spatula, transfer to small ramekin. I made enough of the mixture for 5.IMG_3761
    3. Microwave on high for 90 seconds. Bread will puff up while “baking,” then deflate. When done, it will look like a muffin. Make sure it appears set, otherwise microwave 30 more seconds (but 90 seconds should be enough, and overcooking can dry it up). I do mine individually.
    4. Gently, with a small knife, loosen the bread edges and remove from the bowl onto a plate. Slice into two slices and top with your favorite toppingsIMG_3767

Mini Fritattas

6 x eggs, lightly beaten
1/2 c cheese
Salt en pepper
1/2 c other filling (Rosa tomatoes, green pepper, ham, fried bacon, mushrooms,  etc)

1. Oven on 180°C

2. Mix all ingredients and put mixture  ( ¾ full) in a           greased muffin pan.IMG_3656

3. Bake for 20 minutes.



A cup of tea is never the same without scones – served with freshly whipped cream, grated cheese and jam, of course.

Last year I had a challenge to bake perfect scones for my sister’s birthday. I tried 3 different recipes and was still not really 100% satisfied with the results.. So  this is yet another recipe I had to try!! 🙂



2½ cups all-purpose flour

10 ml castor sugar

20 ml baking powder

2 ml salt

200 ml (180 g) butter, cut into small pieces

100 ml milk, plus extra for brushing

1 large egg

Preheat the oven to 200 C and line a baking tray with     parchment paper.

In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.

Turn out onto a lightly floured  work  surface to complete bringing it together with your  hands. Roll the dough out into a rectangle.

Cut into rounds and place on the prepared baking           sheet. Bake for minutes in the preheated oven, or  until golden brown.IMG_2757

Gluten free Chocolate cupcakes

I found this recipe for chocolate hot cross buns on this blog and decided try it.

Chocolate Hot Cross Buns (sweet) 

Prep time: 10 mins

Cook time: 17-20 mins
Makes: 8

4 eggs
1/2 cup coconut milk
1/4 cup honey
1/4 orange juice 
1/2 cup coconut flour
1/4 cup cacao powder
1/2 teaspoon bicarb soda 
1/4 cup sultanas (golden raisins)

For crosses: 2 egg whites 1+1/2 Tablespoons coconut flour

  • Preheat oven to 170 degrees Celsius (340F)
  • Grease 8 muffin tins with coconut oil
  • Beat the eggs with an electric beater for 1 minute.
  • Add the coconut milk, orange juice and honey and beat again.
  • Add the coconut flour, bicarb soda and cacao powder and mix with the electric beaters for another minute.
  • Stir through sultanas.
  • Scoop batter into muffin tins.
  • Make crosses by beating the egg whites with electric beaters.  Add the coconut flour and beat again.
  • Scoop egg mixture into a plastic bag, snip off the corner and pipe onto the top of buns.
  • Bake buns for 17-20 minutes.
     (I sometimes turn the oven off at 17 minutes and leave buns in the oven for a couple of minutes to finish cooking.)

I changed the recipe a bit and decided to turn them into cupcakes!:-)


4 eggs
1 cup coconut milk
1/4 cup honey
1/2 cup coconut flour
1/4 cup cacao powder
1/2 teaspoon bicarb soda 
1/4 cup dates, chopped

  • Preheat oven to 170 degrees Celsius
  • Grease 8 muffin tins
  • Beat the eggs with an electric beater for 1 minute.IMG_2316
  • Add the coconut milk and honey and beat again.
  • IMG_2317
  • Add the coconut flour, bicarb soda and cacao powder and mix with the electric beaters for another minute.IMG_2318
  • Stir through the dates.
  • Scoop batter into muffin tins.IMG_2319
  • Bake buns for 17-20 minutes.
  • IMG_2334

Crustless Asparagus Tart

1 can asparagus tips, drained – reserve the liquid

1 small onion or 4 spring onions finely chopped

3 large eggs

125 ml cream

125 ml reserved liquid from asparagus 

chopped parsley

½ t salt

½ t black pepper

2 ml mustard powder

250 ml grated cheese

Preheat the oven to 180 degrees Celcius.IMG_2281


In a  bowl, add the parsley, Dijon mustard, eggs, heavy cream , reserved liquid, a large pinch salt and a large pinch black pepper. Whisk together until well combined.IMG_2283

Put the asparagus into the pie dish,  top with the Cheddar cheese and the spring onions. Pour the egg mixture over the asparagus mixture.IMG_2285

Bake  until the eggs are set, about 35 minutes. Remove from the oven, cut into slices.IMG_2291




2 cups (500ml)  flour

1tsp (5 ml) bi-carb

1 tsp ( 5ml ) baking powder

pinch of salt

1tsp (5ml) mixed spice

3/4 cup (180ml) brown sugar

1/2 slab of dates

1 cup raisins

1tbl (15ml) butter

1 beaten egg

1 cup boiling water

muffins add any of these:
grated carrots
cake mix (fruit)
Mix 1
Mix 2
Combine 1 and 2

Bake in preheated oven (180 degree C) for 15 – 20 mins.