We are six!
This month we celebrated our 6th business Birthday! A huge THANKYOU to all who continue to support my small business, a particularly tough year, but also incredibly rewarding.
As stockists closed closed their doors, trade shows were cancelled (and not refunded!) and suppliers struggled to stay open, this last year was tricky to say the least. Not to mention overwhelming Covid anxiety, which then dominoed into general anxiety, and at times, it was a real push to keep going.
That said, in our 6th year Ruth Holly grew by 453%! Developing new stockist relationships despite no trade shows, and nurturing existing ones, sourcing new suppliers to facilitate your much appreciated lovely flow of orders, and seeing press coverage sky rocket as I launched the incredibly popular Nomad collection, we also saw a rush on Keeping-in-touch kits, as friends and family reached out to one another. All this alongside a thoroughly eventful personal development period too, how very blessed.
We celebrated…
in the garden with a big foil balloon, and a homemade plum cake, it was delish!
Plum Cake Recipe
Ingredients
Serves: 12
150g caster sugar
115g butter
140g plain flour
1 teaspoon baking powder
2 eggs
1 pinch salt
3 plums, pitted and sliced
1 teaspoon ground cinnamon/mixed spice, or to taste
1 tablespoon caster sugar, for sprinkling
Method
Prep:15min › Cook:45min › Ready in:1hr
Preheat oven to 180 C / Gas 4.
Mix sugar and butter with a fork/spoon until fluffy or with electric mixer. Mix in flour and baking powder and sift into creamed mixture. Beat in eggs and salt. Mix everything well until creamy.
Pour batter into a greased 26cm round tin. Decorate the top with the plums and sprinkle with 1-2 tablespoons sugar and cinnamon.
Bake in preheated oven for 40-50 minutes or until a skewer comes out clean. Cool to room temperature and then enjoy!
