What with being away at my folks in Ireland, having a small baby around, and a barely functioning oven, there was little or no Christmas baking around here this year. Which is annoying because for me, Christmas is synonymous with small armies of gingerbread men, my splody pies and industrial quantities of biscotti for gifts.
However the lovely people at Lakeland sent me some of their brilliant Hemisphere Cake Pans and despite the oven issues, I was determined to try them.
So I holidayed-up my grandmother’s Chocolate Biscuit Cake recipe. That’s right, I added alcohol to it. The finished article reminds me of a snow dusted pinecone. The boozy fruit adds to the deliciously gooey texture and the chocolate and spice are perfectly wintery. We had this with huge mugs of tea but I’m thinking a glass of the spiced rum, heated, or even vin santo for next time.
Winter Spice Chocolate Biscuit Cake
- 60g dried cranberries and raisins
- 2 tbsp of spiced rum
- 100g butter
- 100g soft brown sugar
- 225g plain biscuits, broken into 2cm pieces
- 50g cocoa
- 1 tsp of cinnamon
- 1 egg
- Put the dried fruits in a bowl, pour over the rum and leave the fruits to plump. I left them overnight to soak it all up.
Put the biscuits in a sturdy ziplock and break into small pieces.
- Melt together the butter and sugar and bring to a very gentle boil.
- Take off the heat, allow to cool slightly (see below).
- Beat the egg, then sieve the cocoa and cinnamon on top.
- Mix all the wet ingredients together.
- Place the fruits and the biscuits in a bowl, throw in the wet ingredients and mix well to coat all the biscuit pieces.
- Chill in the fridge for at least three hours.
Allow the butter and sugar to cool and little and stir like crazy so that you don’t end up with a scrambled mixture. Although as the egg isn’t completely cooked, and with the alcohol, it’s probably not one for pregnants or little kids.
Thank you to Lakeland for the hemisphere tins. I’m looking forward to baking actual cake in them!