Apart from the usual Sunday lunch cook I also made the first of four Christmas cakes which I make every year - three as presents and one for ourselves. It has just come out of the Aga - baking slow-cook fruit cakes is a complicated process in a two-oven Aga and is best done in an Aga cake baker. This is like a large handleless saucepan where the cake sits on a rack, a lid is put on and the cake really steam-bakes. Results are usually good and this one looks good so far. One down, three to go. I have just annointed it with Highland Park whisky (the farmer's favourite tipple) so that the house is full of lovely smells.
In addition I tried Cro Magnon's Soda Bread recipe (if you want to try it go to Magnon's Meanderings on my side bar for the recipe). My husband reminded me that we ate soda bread fresh every morning years ago in a farm B and B in Ireland. The bread is delicious. If I make it again I shall omit the herbs as this made it only suitable for eating with savoury things (we both had it for Sunday tea with a chunk of cheddar), Made without the herbs it would be good for breakfast toasted and spread with honey or marmalade. But I do urge you to try it - as Cro says, it is fairly foolproof and is a good standby.
Photographs of both baking efforts here!