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OUR DECEMBER PAGES GATHERED COMPLIMENTS FOR A CHRISTMAS CAKE RECIPE AND THE MAGAZINE’S COMFORTING PRESENCE.

RECIPE FOR SUCCESS

It’s been a long time since I made a Christmas cake, in fact I can’t even remember the last time I did. But when I read Tilly Pamment’s recipe for Date & Ginger Christmas Cake in the Christmas edition of Country Style I decided that I would give it a go.

I sourced the ingredients at our local wholefoods store, so I had the exact amounts required with no waste, and prepared the cake a couple of weeks before Christmas. I used brandy in lieu of the sherry, as I had a bottle to hand. As suggested, I wrapped it well and stored it in the fridge, basting it liberally with the brandy each week.

The day before Christmas I made the icing and iced the cake, placing it in an airtight container, ready to serve on Christmas Day. It was absolutely delicious. This will be a new Christmas recipe tradition – thanks Tilly!

Michelle Malt, Bean Creek, NSW

ON SPEED DIAL

Does anyone else read the magazine like I do now – with my phone at the ready? Have just picked up this edition from my beloved Gold Coast Library and so far I have ordered some bee napkin rings and saved a Lake Leather Yolla bag for birthday suggestions, shed a tear for our Country Squire and pencilled in Tasmania for Taste of Summer this December… and I am only on page 26!