Love and Cake

Well its the weekend again, bit of a quiet one as Bob left this morning for a meeting in New Orleans. I wish I was with him, but there was no real point of me going along, as he will be working and I would spend most of the time on my own. So weres the fun in that. I am better off here looking after the place.

I should really have been back in Newcastle this weekend, my neice Julie got married today and I wish I had been there. I called her an hour after the ceremony (not a good idea I probably spoilt her makeup) and we both had a few tears. Julie was the first child for my sister Ann, and the first Grandchild for my parents, and the first baby in the family since I was born. There are ten years between Julie and me. We have always been close, even when my sister moved to Scotland a few years later we still managed to stay to keep that connection strong. I really hope I can make it up to her for not being at the wedding, I do feel bad about not being there.

Even though its been a busy week I have had a little time for some baking. I made this cake for us and Bob loved it. Hope the thought of it will make him remember me while he is gone. He had better or he will be in big trouble.

Its funny how cake is such an expression of love!! We make cakes for birthdays, christmas christenings, and of course weddings. I bet Julie has a fabulous one.

BLUEBERRY AND ALMOND CAKE

2 cups all purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp slat

1 stick butter

1 tsp almond extract

1 tsp vanilla extract

2 eggs

2 tbls sour cream

1 cup blueberrys

1/3 cup almonds

2 tsps brown sugar

Preheat the oven to 325f.

Grease or spray a 1lb loaf pan.

In a small bowl sift flour, baking soda, baking powder, and salt, set aside.

Cream the butter and sugar on medium speed till light in colour, and add almond extract.

Add the eggs one at a time, making sure each egg is well combined in the mix.

Add the dry ingredients and sour cream in two batches, scraping down the sides of the bowl.

Do not over beat.

Gently fold in fruit and half the nuts.

Pour the batter into the pan, and sprinkle the rest of the nuts and brown sugar over the top of the batter.

Bake for 45-55 minutes.

Allow to cool in the pan.

Enjoy