Sweet
Treat that Werewolves Love
Iris has kindly let me loose on her blog
today to tell you about my latest book, To
Mate a Werewolf.
Excerpt
When Ellie Paget took over as cook in
the Lykae Mess, she discovered that while werewolves like raw meat, the love
cake.
She put a tray of oven-fresh almond
tarts on a side table outside the door. “Okay, guys, these are too hot to eat
yet. Anyone who helps set up the tables for tonight gets one when all the
work’s done.”
Her bribery paid dividends as the
unmated wolves worked with cheerful good humor. Joel inhaled the smell of tarts
and tried to steal one. Ellie rapped him on the knuckles with her wooden spoon.
He shook his hand and pouted like a
small boy denied a treat. “That hurt.”
Ellie smile dripped saccharine. “It was
meant to. You can’t pull rank on me now, Mr. Former Grand Marshal.”
The way she emphasized that former chilled him. He was the same man,
whatever rank he held. The light in her eyes said she enjoyed his discomfort,
so he gave up on the tart. “Ellie, is it too late to apologize?”
She froze, then looked him up and down.
When he took a step toward her, she dodged back inside. “Much too late. Nothing
you can say will make up for the way you used me.”
Here’s her recipe for a Traditional
English Christmas cake.
This is a variation of a recipe by Delia
Smith, and I can’t recommend it enough. I baked the one pictured below, and my
husband iced it. (It wouldn’t have looked so pretty if I’d done the icing.)
Ingredients
Soak the dried fruit in the 100 ml of brandy
overnight.
50g chopped glacé cherries
For
the Cake
½ teaspoon salt
½ level teaspoon ground mixed spice
225g dark brown soft sugar
1 dessertspoon black treacle
zest of 1 lemon and 1 orange
After baking, keep in an airtight tin and feed
weekly with brandy.
Method
Soak the dried fruit overnight
Next day, line two round, loose bottomed tins about
20cm diameter with baking parchment.
Wrap two layers of brown paper around the outside of
the tin and tie into place with string.
Sift the
flour, salt and spices into a very large roomy mixing bowl then add the sugar,
eggs, treacle (warm it a little first to make it easier) and butter and beat
with an electric hand whisk until everything is smooth and fluffy.
Gradually fold in the pre-soaked fruit mixture, chopped nuts and finally the grated lemon and orange zests.
Transfer the cake mixture into the prepared tin, spread it out evenly with the back of the spoon and, if you don’t intend to decorate the cake with marzipan and icing, lightly drop the blanched almonds in circles over the surface.
Finally take a double square of baking parchment with a 50p-sized hole in the center (for extra protection during the cooking) and place this not on top of the mixture itself but on the rim of the brown paper.
Bake the cake on the lowest shelf of the oven for 4 hours until it feels springy in the centre when lightly touched.
Sometimes it can take 30–45 minutes longer than this, but in any case don’t look at it for 4 hours.
Cool the cake for 30 minutes in the tin, then remove it to a wire rack to finish cooling.
After five or six weeks of feeding, cover in marzipan and leave overnight in the tin. Once the marzipan has set, cover in royal icing and decorate.
Gradually fold in the pre-soaked fruit mixture, chopped nuts and finally the grated lemon and orange zests.
Transfer the cake mixture into the prepared tin, spread it out evenly with the back of the spoon and, if you don’t intend to decorate the cake with marzipan and icing, lightly drop the blanched almonds in circles over the surface.
Finally take a double square of baking parchment with a 50p-sized hole in the center (for extra protection during the cooking) and place this not on top of the mixture itself but on the rim of the brown paper.
Bake the cake on the lowest shelf of the oven for 4 hours until it feels springy in the centre when lightly touched.
Sometimes it can take 30–45 minutes longer than this, but in any case don’t look at it for 4 hours.
Cool the cake for 30 minutes in the tin, then remove it to a wire rack to finish cooling.
After five or six weeks of feeding, cover in marzipan and leave overnight in the tin. Once the marzipan has set, cover in royal icing and decorate.
Happy Baking.
While you are here, please
take a look at my book.
To Mate a Werewolf
Blurb
The scars
on Ellie Padget’s cheek are a constant reminder of the times she tried to
escape from sexual slavery. Two years ago, Joel—alpha in waiting of the
Tundra-Tough pack—led the rescue party that freed her. She’s loved him ever
since.Their relationship finally explodes into steaming sex, but he offers to pay her off. She walks away with her head high and her heart shattered. When she learns of a plot to destroy Joel and his pack, her only option is return to his side and warn him.
Joel has to fight to retain the pack that should be his by right, and no one can leave until the pack has a new alpha. He’s horrified when Ellie turns up on the night he’s to meet the woman he’s agreed to marry but never met. She’s stuck there until he claims his birthright. Finally, he realizes Ellie’s his true mate. Now he has to choose between his arranged marriage, and the one woman he truly loves. Will he choose with his head or his heart?
To Mate a Werewolf is a stand alone story within the Scattered Siblings series.
Buy Link
Amazon US http://amzn.to/1xR1pf2
Amazon UK http://amzn.to/1ACMsOT
Amazon AU http://bit.ly/159aunB
Social
Media
Facebook https://www.facebook.com/kryssie.fortuneTwitter https://twitter.com/KryssieFortune
Thanks to Facebook book group https://www.facebook.com/foodcakesblogger for letting me raid their site for recipes.
Hi Iris, thank you for hosting me. You've made my post look great. And as for the Christmas cake, I guarantee it tastes as good as it looks.
ReplyDeleteYou're very welcome, Kryssie. With yummy recipes like this one, I might have to book you in for an Easter blog post ;-)
Deletecute cake! Thanks for the recipe.
ReplyDeleteIt does look delicious, doesn't it :-)
Delete