Lemon Curd and Honey Spice Cake

 The excitement of  preparing for Christmas is in the air but my son's absence is tugging at my heartstrings this year, as he will be thousands of miles away on the other side of the world.  Knowing I'm missing him terribly, my husband lovingly put his picture on my screen saver, so it's Matt's smiling face I see each morning  as I fumble to the computer with my hot cup of coffee. I know he's also on my husband's mind, so this old fashioned recipe was made lovingly for him with all his favourite ingredients.


Ingredients: 
Lemon Curd:
1 cup sugar
1/4 cup butter
2/3 cup lemon juice
1 tablespoon grated lemon rind
4 eggs
1/2 cup whipping cream
Add the sugar, lemon juice, lemon rind and butter in a saucepan.  Stir the ingredients on medium heat  until dissolved. In a bowl beat the eggs and  gradually pour in a steady stream  the lemon mixture. This method will temper the beaten eggs when adding the hot mixture. Transfer back to the saucepan and simmer for 1-2 minutes to allow the lemon/egg mixture to thicken. Pour into a glass bowl and place a plastic wrap directly on the surface to prevent a crust from forming. Refrigerate for  2-3 hours.  
Fold in the whipping cream and serve.


Honey Spice Cake:
1 3/4 all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cardamom
1/4 teaspoon ginger
1/4 teaspoon cloves
1/2 teaspoon cinnamon
1/2 teaspoons nutmeg
1/2 cup soft butter
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup honey
2 eggs
3/4 cup milk
1 cup Thompson raisins
Take a small amount of the flour (about 2-3 tablespoons) and coat the raisins. Set aside.  In a bowl, sift together the remainder of the  flour, baking powder, baking soda and spices to blend.  In a separate mixing bowl, cream the butter and gradually beat in the sugar. Blend in the honey and eggs. Add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Fold in the raisins. Transfer the batter to a prepared 8" inch pan.  Bake in a pre-heated 350º F oven for  40-50 minutes or until a wooden skewer placed in the center comes out clean.