This light cake mixture is flavoured with spices and fruit. It can be served with a dusting of Confectioner’s sugar and decorated with holly leaves.
ingredients
makes 1 cake
1 cup butter, plus extra for greasing
1 tbsp fresh white breadcrumbs
1 cup superfine sugar
1/4 cup water
3 eggs, separated
2 cups self rising flour
1 1/2 tsp mixed spice
2 tablespoons chopped angelica
2 tablespoons mixed peel
1/4 cup chopped candied cherries
1/2 cup chopped walnuts
Confectioner’s sugar, to dust
method
1. Preheat the oven to 180°C (350°F). Brush a 8 inch butter and coat with breadcrumbs, shaking out any excess.
2. Place the butter, sugar and water into a saucepan. Heat gently, stirring occasionally, until melted. Boil for 3 minutes until syrupy, then allow to cool. Place the egg whites in a clean bowl, whisk until stiff. Sift the flour and spice into a bowl, add the angelica, mixed peel, cherries and walnuts and stir well to mix. Add the egg yolks.
3. Pour the cooled mixture into the bowl and beat to form a soft batter. Gradually fold in the egg whites, until the mixture is evenly blended. Pour into the prepared mould and bake for 50 - 60 minutes or until the cake springs back when pressed in the centre. Turn out and allow to cool on a wire rack. Dust with Confectioner’s sugar to serve.
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