This is my version of Christmas cake. It still has lots of lovely spices, but is less heavy. And it doesn't need to be made three weeks in advance (though it does need to be eaten within three days). Soaking the sultanas in rum and adding a dash in the icing lends a beautiful warmth.
from
http://www.stuff.co.nz/life-style/food-wine/recipes/87379763/Recipe-Jordan-Rondels-spiced-Christmas-cake
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