Well, hello again.
It’s been almost one full week since I last worked on this blog. This site has been hit by hackers more times than I want to think about. I’m starting to feel like one of those Holy-Grail-Seeking Monty Python knights; all my limbs have been whacked off, blood is spurting everywhere and I’m screaming, “It’s only a flesh wound! Come back and fight like a man!”
But yes, indeed, you can’t kill me that easily with your malware, spam and other malicious no-good evil-doing. I have the Queen of Bad Dog Design on my side and she used some major webbie voodoo to get things back, fixed and fortressed.
I would have been able to do a post yesterday, except I spent it with North Shore Tourism taking in some great sites. I’ll write more about that tomorrow but today I want to share a recipe for a wonderful cake.
Our group stopped in at Thistledown House B&B near the little village of Edgemont. The B&B is gorgeous without being too twee, the innkeepers gracious and warm, and the cake…did I mention the cake?
They couldn’t really tell us why it was called Queen Elizabeth Cake, but it is. They first made it at the request from a guest and it has since become a favourite of their many repeat clients. I know why. It’s pretty darned fabulous.I also know why they would have repeat clients. It makes perfect sense once you meet the innkeeping team of Rex, Ruth & Liz.
So, in honour of the pending Royal Nuptials and the Ye Olde style of the Thistledown B&B, Queen Elizabeth Cake.
I’m not making any cake for those nasty blog hacking bullies. Only nice people will get my cake. Those bad guys need to be sent to bed with no pudding.
I’m totally going to make this cake. A friend is having a royal “viewing” party and if I bring this I’ll be a hero. Though, it may be a tad rich for 6 a.m. Hmmm.
I hope people stop hacking you. What’s that all about?
Can anything be too rich for royalty? Isn’t that a redundancy? Or just a dundacy?
I forgot to mention that it was served with amazing sliced strawberries (amazing because they really tasted like real strawberries) and thick, not-too-sweet whipped cream. Doesn’t that make it sound a lot more like a breakfast food? I’m glad you’re going to make it because it really is deliciously perfect.
As for the hacking…I think they’ve been blocked out now. Not sure why it’s finally stopped now…maybe it’s because of the boiling oil we dumped on them in the moat?
This recipe sounds a bit like the cake we had in England that they called sticky toffee pudding. Most of those didn’t have the coconut, however, which I bet makes a lovely addition. But I’ll eat anything with coconut in it.
It sounds as if you had a lovely day touring with the tourism folks. I look forward to reading more about it 🙂
Becca, that’s it exactly. It’s like a cake version of sticky-toffee pudding, which happens to be my favourite pudding of all time. They served it with divine strawberries that actually tasted like strawberries 🙂 and not-too-sweet freshly whipped cream. And yes, had a great day. Good to get away from the glowing screen for a bit…