Diamonds are forever...

No, don't get excited, I'm not trying to tell you Bob has bought me any diamonds. 

This weekend we went to Lincolnshire to celebrate the diamond wedding anniversary of Bob's grandparents. Their story is a particularly lovely one; growing up together, Mr. B first proposed to Mrs. B when they were 7 years old. He went on to propose a further two more times before she finally accepted, as he joined the Navy. Mrs. B spent the first 7 years of their marriage alone in England as Mr. B sailed around the world. They went on to have 3 children, who then added to the family with 5 grandchildren. Looking in on their family as a relative outsider, it makes me wonder how many modern couples could have faced the ups and downs that they did and still come out smiling 60 years later? 

The celebrations began with afternoon tea for friends, neighbours and family, and it was a joy to see how little friendships change over the years - I am referring here to Mrs.B and her oldest friend Auntie D, who have been firm friends for 60 years, she tells me. Again I wonder in today's world, when keeping in touch has never been so quick and easy, how many friendships will span six decades? 

After said afternoon tea was supposed to be a family barbecue, however both the weather and our full stomachs decided against this and so we continued to eat cake (obviously we weren't THAT full) and chat indoors. 

Here are a few photos of the happy couple in 1953 and one of a ginger nut in 2013 holding an anniversary cake.

For the cake, I kept it traditional and baked a rich fruit cake and then covered it with marzipan and royal icing. I have recently discovered a new baking supplies shop in Cotteridge in south Birmingham (@letslovecake on Twitter or find them on Facebook 'Love Cake Supplies') and was pleased to find they sold diamond shaped jellies - perfect! So along with a spray of sugarpaste flowers, they adorned the cake. 

Rich fruit cake:

100g blanched almonds

250g plain flour

750g mixed dried fruit

250g soft unsalted butter

250g dark brown sugar

4 large eggs

2 tsp mixed spice

50g ground almonds

A really good splash of brandy (around 6-7 tbsp)

1. Line a deep round tin with baking paper (two rounds on the bottom and a strip around the outside) and grease 

2. Heat oven to 180C, then toast blanched almonds for approx 5 minutes. When toasted, cool then chop roughly

3. Lower oven to 150C. Toss dried fruit with 2 tbsp flour and chopped almonds

4. Beat butter in a seperate bowl until creamy then beat in sugar for about 5 minutes until light and fluffy

5. Beat in eggs, one at a time, and if mixture starts to curdle add a tbsp flour and continue to beat

6. Sift in flour, mixed spice and add ground almonds and fruit mixture along with the brandy then fold in with a large metal spoon

7. Spoon into tin and bang on worktop to remove any air

8. Bake for approx 2-3 hours depending on how hot your oven is - this cake bakes in 2 hours in our oven. To test if t is baked, it should be golden brown on top and a skewer should come out clean. If it's not quite baked in the middle but the top is beginning to burn, cover with a sheet of greaseproof paper. 

The baked cake can be stored for up to three months wrapped in baking paper and foil, or decorated and eaten as soon as it is cooled. I use this recipe for my Christmas cake and will probably bake it around the end of September as the flavour matures over time.

Covering the cake:

Warm a large spoonful of apricot glaze until runny. Brush over the cake. Roll approx 250g marzipan to about 5mm, then lift off the worktop on the rolling pin and smooth over the cake. Once this has been smoothed out and has firmed up a little, cover with royal icing. You can either use shop bought royal icing sugar and mix with water (electric beaters are a definite here) or make your own using egg whites (bit of a faff). Flood the cake with the royal icing and use a palette knife to either smooth or create patterns.  

And that's it!

Birdy x