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Easy Christmas Cake
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This cake is so simple, it can be in the oven in under 30 minutes. But we haven't sacrificed taste for speed: our secret is quality ingredients, such as succulent vine fruits and unrefined muscovado sugar, rounded off with a hint of sherry and saffron.
Makes: 1 x 20cm cake Serves: 25 - 30
Make the cake up to 2 months in advance. Allow to cool in the tin, then remove, wrap in baking parchment and then in a double layer of foil. Store in a cool, dark place.
To top your cake, make a home-made marzipan from Spanish Marcona almonds - they have a wonderful flavour and are a great alternative to using ordinary ground almonds.
Typical values per serving:
This recipe was first published in Wed Dec 01 00:00:00 GMT 2004.
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