- with a little pre-Christmas sparkle!
online recipe looked quite appealing.
I used the cake recipe exactly as written, even though I knew my bundt tin was too large, because I think a decorated ring cake can look more festive than a round cake. However, I used a different icing recipe, as I didn't have any cream to make a ganache. I used my old standby (from Mary Berry) for a dark fudge frosting; this consists of 175g plain chocolate melted with 30g butter, which is then removed from the heat and 2 tablespoons of syrup and 3 tablespoons of milk beaten in until smooth. I usually use golden syrup, but for this recipe I used syrup from a jar of stem ginger.
December's Tea Time Treats challenge, which is for Glitter, Sprinkles, Candles and Shiny Stuff! I used crystallised ginger sprinkles, crunchy chocolate drop sprinkles (dark, milk and white), snowflakes and gold glitter, and I think I succeeded in making something suitably glittery.
I think this cake would make a delicious festive-flavoured alternative to fruit cakes on the Christmas tea-table, particularly if made in the correct sized baking tin, so that it stood higher. Tea Time Treats, hosted jointly by Karen of Lavender and Lovage, and Jane of The Hedge Combers, is in a suitably festive mood this month, and Karen, as this month's host, will be collating the entries and writing a round up at the end of the month.