Christmas Dinner Cake
The ultimate festive cake comprising all the trimmings
Ingredients
- 185g wholemeal chapatti flour
- 135g soft brown sugar
- 55g dark brown sugar
- 1 tsp ground cinnamon
- 1 tsp mixed spice
- 1 tsp bicarbonate of soda
- 30g cranberries
- 30g chopped chestnuts
- 2 eggs
- 110g vegetable oil
- 40g sour cream
- 125g grated carrots
- 50g grated parsnips
- 50g chopped sprouts
Filling
- 50g Roses orange marmalade
- 80g Philadelphia cheese
- 40g margarine or butter
- 40g Icing Sugar
Cranberries and white chocolate curls to decorate
Method
- Mix together the flour, sugars, bicarb, cranberries and chopped chestnuts
- Add the eggs, sour cream and oil and beat well
- Mix in all the grated and chopped vegetables and beat well again
- Grease and line 2 x 7” sandwich tins
- Pour the prepared mixture into the tins
- Bake at 180°C for approx. 30 mins until cooked (test with the tip of a knife to ensure all the mixture is cooked through)
- Leave to cool. When cool spread the orange marmalade onto the bottom half of the cake
- Mix together the Philadelphia, margarine/butter & icing sugar until smooth
- Spread half of the prepared icing onto the top of the marmalade and assemble cake
- Spread the remaining icing onto the top of the cake
- Decorate with cranberries and white chocolate curls.
Recipe courtesy of Weeton's of Harrogate. More info in our news section.
Next issue out:
