Save to your scrapbook
Easy Christmas Cake
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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 December 2004.