Today I was too sad to work
I had a meeting and I left. It all felt a bit like I didn’t belong. Somebody I know died yesterday, and I was shocked.
I am not willing to call him a friend, even though I have known him for about 25 years. We worked together for a few years. It was a job in travel and you get to know someones personality quite well , living with them on and off. We saw each other occasionally over the years. Mutual friends kept us in touch with each others lives between meetings. Each time we met I was reminded of the reasons I liked him so very much.
We went to a reunion last year and I was delighted to see him. We made lots of plans to do things when we got back to Sydney. These got cancelled and we sent each messages for months and never saw each other. Now its too late
Today I just felt like being at home and I felt like baking, it’s the way I cope with things. I baked the first thing that came into my head. Its a ginger cake that a friend of mine loves. Why don’t we have enough time for any thing any more? Its all work and shopping and fighting the traffic. I am so happy I took the time to go to a reunion last year. I will look back with a smile and some regret Frankie, as you will be missed by a lot of people. xx
This recipe is for the friends I still have and the hope I will not have any more regrets ……..
- 185 gm butter
- 1 cup brown sugar (155gm)
- 1 cup milk (250ml)
- 2 cups flour ( 250gm)
- 2 Tablespoons ground ginger
- 1 Tablespoon mixed spice
- 2 Tablsp Treacle or golden syrup ( optional)
- 2 Tablespoons glace ginger finely chopped
- 1 Tablespoon bicarb soda
- 150gm pure icing sugar
- 50gm very soft ( not melted) unsalted butter
- 1 Tablespoon lemon juice
- ½ teaspoon powdered ginger
- In a small sauce pan heat the butter, milk, sugar, spices and treacle ( if using) and glace ginger, until just melted.
- Mix flour and bicarb, then stir into the ginger mixture until no lumps remain.
- Pour into the loaf tin and turn the oven down to 160 deg before placing it onto the middle rack and baking for 50 minutes.
- Test the centre with a knife or toothpick and leave on a rack to cool. This cake will probably sink slightly when it cools
- Pour the icing sugar into the bowl of a food processor and whizz until there are no lumps.
- Add the soft butter and vanilla and ginger powder. Process until combined and light.
- Spread onto the cake and if you like, top with extra glace ginger