If like me you're ahead of schedule, enjoy some downtime with a little bit of christmas inspiration with some links I found during the 'quiet times' these past few weeks...
+ Red, such a festive colour during christmas time.. and although I'd tone it down with some grey or black, or camel, you might find this editorial featuring Manon Leloup for Vogue Spain in shades of scarlet, fire engine, vermilion and just plain red, enough inspiration for christmas day... via pinterest.
+ Take a look at this cool scandi stylish home with a spot of Christmas cheer via Bo Bedre here.
+ Don't know about you, but I'm always happy to receive a little bauble for Christmas.. something colourful, bold and not usually what I would buy for myself... if you're listening honey!? Here, Irena Nikolaeva in Vogue Germany with some precious little things for last minute gift ideas.
+ Or perhaps, a gorgeous coffee table book on baubles instead... here'a s list of 6 luscious jewellery books worthy of gift giving via French Vogue.
+ Some lovely table setting ideas from the pages of Home Beautiful here.
+ And lastly, for something to eat from that table... and because someone might want the recipe of my Christmas Boiled Fruit Cake that I posted about earlier in the week... here it is Ada... this batch makes up to 4x mini cakes (10cm diameter x 5cm high) and 1x square cake (20x20cmx 4cm high))
1 cup soft brown sugar
1kg mixed dried fruit (I used, sultanas, currants, raisins, glace cherries and mixed peel)
1/2 cup sweet sherry (I did 'splash' a little more to make it extra moist)
1/2 tsp bicarbonate of soda
1 1/2 cups self raising flour
1 cup plain flour
1 tsp mixed spice
4 eggs, lightly beaten
1/2 cup pineapple juice
1/2 cup apricot jam
1. Preheat your oven to 180C/350F. Line your cake tins with baking paper.
2. Put butter, sugar, mixed fruit, sherry and 3/4 cup water into a medium/large pan and bring to boil.
Reduce the heat and simmer for 10 minutes. Remove from heat and stir in the soda and cool.
3. Sift the flours and mixed spice into a large bowl and make a well in the centre.
4. Add pineapple juice to the beaten eggs and add into the fruit mixture and combine.
5. Pour into the well and mix well.
6. Pour into your cake tins - the mixture will rise so I filled to about a 1/5 from the top.
7. Bake approx 30 mins or until a skewer comes out clean.
8. Take out of oven and leave to cool in tins for at least hour. Meanwhile heat 1/2 cup apricot jam with
2 tablespoons water until dissolved, and brush this on top of cakes while still warm to give it a
I have made this recipe as one larger cake in a 22cm round tin, and this makes for a high cake and takes about 1hr to cook.. although I would check it at 50mins or until skewer comes out clean.
The verdict is, that they are delicious!
Enjoy your weekend and baking & homemaking and special christmas events in the lead up to Thursday.