Over 45 Social Canoe Club (Inc.)

Sunday 31st October 

Morning Paddle: Rest Point to Inlet Mouth

Afternoon Paddle: Rest Point to Walpole River 
5.6km RETURN

Evening: Sundowner at The Boat Shed, Rest Point, with Dracula's Blood Punch and Eyeball Savouries to celebrate Halloween
 
64 People booked in for Camp ( the most so far!!)

Dracula's Blood Punch (Red Sangria)  
1 bottle Tempranillo Wine
250 ml Orange Juice
250 ml Pineapple Juice
100 ml Brandy
100 ml Maple Syrup
Blueberries and Orange Slices to decorate
(snakes and eyeballs optional!!)
Best made a few hours ahead

Monday 1st November  

Paddle : Isle Road Boat Ramp, Deep River to Suspension Bridge (near Tinglewood Road)    - 11.4 km RETURN
(High winds and rain encountered on this paddle; many in B group opted for a shorter paddle and a nice hot drink at the Bakery!!)

Evening: Introduction of  the WALPOLE SELFIE FRAME
at the Boat Shed Gathering

Tuesday 2nd November 

Paddle : Rest Point to Walpole River   5.6km RETURN

Melbourne Cup Lunch and Sweepstakes

Evening: Sundowner at the Boatshed

Walpole River Paddle

Melbourne Cup BBQ Lunch and Sweepstakes

Wednesday 3rd November  

  Paddle : Franklind River 13.8km return

Evening: Bogan & Bling Night
(celebrating Milestone Birthdays for Brian M, Graham W,  Irene, Jan, John Fraser, Neville, Richard J. and Trudy)

Franklind River Paddle

Bogan & Bling

Trudy's Birthday Cake

(Made by Sharon Miller, based on  the  “Last Minute Christmas Cake by Belinda Jeffrey”)

Serves 16-20

INGREDIENTS 

• 300g unsalted butter                                                  

• 200g white or raw sugar

• 380g raisins

• 180g pitted prunes

• 160g sultanas

• 90g currants

• 90g pitted dates

• 2 teaspoons bicarbonate of soda

• 2 cups sherry

• 2 teaspoons freshly grated or ground nutmeg

• 2 teaspoons ground cinnamon

• 4 eggs, lightly beaten

• 400g self raising flour

• 150g pecan halves or 120g whole almond kernels, for decorating

​

METHOD

• Soak the dried fruit in the sherry in a large saucepan overnight.  The next day, add the butter to the fruit and melt slowly stirring gently on a low heat. Add the sugar stirring for 1-2 minutes while on the stove to partially dissolve the sugar.

• Increase heat to medium-high to bring the mixture to the boil then reduce the heat to medium. Add the bicarb soda and simmer for 4 minutes. Keep an eye on it and adjust the heat as it will froth up because of the bicarb soda. Turn off the heat and leave the mixture to cool to room temperature in the saucepan. (Cooling the mixture takes a while – an hour or so).

• Preheat oven to 150°C Fan Forced (My oven cooks this cake best at 135C. It’s gas not fan forced). Grease a 23cm springform cake tin and line the base and sides with baking paper.

• Stir nutmeg, cinnamon and lightly beaten eggs to the fruit mixture. Stir in the flour. Pour the mixture into the cake tin and level the top. If using nuts to decorate, make a single ring around the edge or continue in concentric circles.

• ​Bake for 2 1/4 to 2 1/2 hours or until the cake feels firm to touch and a cake skewer inserted in the middle comes out clean. (After an hour or so of cooking, check the top. If it's a rich brown then cover loosely with a sheet of foil).

• Leave the cake to cool completely in the tin. When it's cool, remove from tin and wrap it tightly in foil and store it in the fridge for up to 4 weeks.

Thursday 4th  November  

  Paddle: Rest Point to Inlet Mouth

Evening: Farewell Dinner at Walpole Hotel (and  Judy Bain's Birthday)

Walpole/Nornalup Inlet Paddle

Camp Farewell Dinner Walpole Hotel