In this episode, the girls look at the upcoming Winter Solstice, sharing their tips and suggestions. along with some interesting facts about this festive and warming time of year.
Here's Darcy's recipe for Yule Cake
3 sticks softened butter
3 tablespoons softened butter
1 ¼ and 2 Tablespoons flour
¾ cup chopped candied cherries
1 ¼ raisins*
1 ¼ cups dried currants*
1 ½ cups granulated sugar
1 teaspoon ground allspice
1 Tablespoon salt
1 cup chopped walnuts (optional)
Preheat over to 300 degrees. Using a pastry brush, use the 3 Tablespoons of softened butter to coat the sides and bottom of a 9 x 3-inch springform cake pan.
Sprinkle 2 Tablespoons of flour into the pan and tip the pan to coat the sides evenly.
Combine the cherries, raisins* and currants* in a bowl. Then, add ¼ cup flour and stir into the fruit with a spoon to coat evenly. Set aside.
In a large bowl, cream the 3 sticks of butter, granulated sugar, and 2 additional Tablespoons of flour until light and fluffy.
Beat in the eggs, one at a time, then gradually beat in the rest of the flour, allspice, and salt.
Add the nut mixture, ½ cup at a time to the batter, beating well after each addition.
Pour the batter into the prepared cake pan and spread evenly with a spatula.
Bake on the middle rack for 1.5 hours or until the top of your Yule cake is golden and a toothpick inserted into the middle comes out clean.
Cool completely before removing from the pan.
Substitutions for raisins and/or currents: