Checking the cupboards and fridge for comforting winter food ingredients revealed a lot of half used odds and ends left over from Christmas baking so a fruit cake was inevitable. We finished my Christmas cake this week and I've been missing it, truthfully I would have liked to bake another just like it and have it plain but I didn't have any cream, or any inclination to venture out for some. Happily Dan Lepard is not a one fruit cake kind of a man, and half a jar of slightly grainy honey suggested his cinnamon honey fruit cake. Previously my favourite chunky fruit cake was this one from 'River Cottage Everyday' but the honey cinnamon one beats it by a mile (and the River Cottage one is pretty good).
It was also a chance to use the 5 inch cake tins I got a while back and have only looked at since which has given me 2 cakes instead of 1. It's nice to know that the recipe splits perfectly, the smaller size suited my oven too which tends to take it's own sweet time to cook things so they get a bit crispy on top, so I'm sure with a bit of thought I can come up with some good reason why 2 cakes are better than 1 (apart from the obvious).
The Honey and Cinnamon Fruit Cake recipe is here. I used whisky instead of brandy or cold tea (though I had plenty of cold tea I had more whisky) which I'm inclined to regard as an improvement. The flavour really comes through and is wonderful. I also made lots of wine mulling syrup, a lamb honey and prune tagine, and an apricot upside down cake... It may be cold outside, I may have to venture out to work first thing tomorrow, I may (and most likely will) end up with wet feet before I get home - but when I do get home there will be no shortage of comfort food.