The training never stops!

I am constantly asked, when is the off-season for rowing?  For some unknown reason whoever started this mad sport decided that an off-season was not required!  So the summers are spent racing short distances (1000-2000 metres), whereas the winter gives you time to explore your surroundings a little more, with distances of around 5km to contend with, normally on bendy rivers that require a little more concentration.
Which means that I don't get a chance to lay in bed whilst the beautiful snow flakes are falling outside - I am out there enjoying its' full glory!
Obviously training in such harsh conditions does require a little more energy, and that's where the good bit comes in - I can eat a little more than normal without having to worry about it!  So, purely in the interest of keeping my energy levels up (and the fact that I have lots of homemade sloe gin to use up), I have come up with a great cake recipe (which is also dairy free in case you are that way inclined!).

Sloe Gin Fruit & Nut Cake

225g pecan nuts
340g dates, stoned
155g glace cherries
75g mixed peel
50g dried apricots
155g glace pineapple
4 tbsp sloe gin
200g light muscovado sugar
140g wholemeal flour
1 tsp baking powder
4 eggs, beaten
large pinch grated nutmeg
More sloe gin for soaking

1.  Preheat the oven to 160C/Gas mark 3.  Grease and line a 23 cm tin with greaseproof paper.
2.  Place the pecan nuts and dried fruit in a large bowl then pour over 3 tbsp of the sloe gin.
3.  Add the remaining ingredients and mix together really well.
4.  Spoon into the prepared tin and bake in the oven for 1 1/2  hours (or when a knife inserted into the centre comes out clean).
5.  Remove from the oven, pour over the remaining 1 tbsp of sloe gin, then leave to cool a little before removing the paper and cooling completely.
6.  Wrap in greaseproof paper and foil.  Each day for 3-4 days pour over another tbsp of sloe gin.

If you haven't made your own Christmas Cake and the shops have now sold out this would make a great substitute.