Christmas is a time for family. And this year, for the first time in my life, I’m not spending Christmas with mine.

 

There will no Christmas cake made by Dad, no Christmas wishlists, and no Christmas craziness with my family.

 

It’s always hard being away from family. But it’s almost unbearable at Christmas.

 

As the days build up to my favorite time of year, I’m trying to focus on all my blessings. There are SO many!

 

My first “real” Christmas tree!

 

 

The cutest Baby Jesus ornament. I say hello to it everyday.

 

 

My first Christmas in New York.

 

 

My new job that promises a full and exciting year ahead, and wonderful colleagues! (SO grateful about this one!)

 

 

Friends who share, and eat, and laugh together.

 

 

The most fun Advent gift exchange, where everyday is a surprise, a laugh and a beautiful memory!

 

 

And this guy – who reminds me everyday, that this, right here, just us, is also a brand new family ❤

 

 

I miss everyone at home terribly, but there is so much to grateful for, to celebrate and to love.

 

 

I wish I could be with this crazy family right now, and I’m sending them all so much love.

 

And while we’re talking about Christmas, just in case you haven’t baked a Christmas cake yet and need a super quick, no-fuss recipe, I’ve got you covered. No chopping, no soaking fruits for hours – just lots of rum 🙂 (Look below!)

 

Wishing you all a joyful Christmas! Hope you’re spending it with the ones you love the most. It’s the most wonderful time of the year ❤

 

A Lazy Girl’s Christmas Cake

 

 

Prep time: 20 mins
Cook time: 2 hours, plus soaking and resting
Serves: 12

 

Ingredients:

2 cups assorted nuts (I used cashews, almonds, walnuts, hazelnuts)
2 cups assorted raisins
11/2 cup spiced rum
170g/1 and a 1/2 sticks butter, softened, plus more for greasing
200g/1 cup light brown sugar, plus more to dust
2 eggs
2 tsp vanilla extract
zest of 1 orange
1 tsp cinnamon powder
170g/1 and a 1/2 cups flour
1 tsp baking powder

 

 

Method:

 

1. Preheat the oven to 180ºC/350ºF and grease a loaf tin with butter. Place the nuts and raisins in a medium bowl. Heat the rum until it gently simmers and pour over the nuts and raisins. Let cool, then cover and leave for 15 minutes. Strain out the nuts and raisins and reserve the liquid.
2. With an electric beater, whip together the butter and brown sugar. Add the eggs (one at a time) and beat again. Add the vanilla extract, orange zest and cinnamon powder, mixing again. You should have a smooth batter. Now add the flour and baking powder and beat until it’s all incorporated. Toss in the nuts and raisins and mix by hand until evenly distributed.
3. Pour the batter into the prepared tin, dust with some more sugar, and bake for about 2 hours, or until dark brown on top and cooked through. Remove from the oven, and while still warm, use a spoon to gently pour the reserved liquid all over the cake. Let it sit, allowing it to absorb for 4-6 hours or overnight. Slice gently, and serve.