Christmas fridge cake

Christmas fridge cake

By
From
How to Cook Cakes
Serves
10-12
Photographer
Peter Cassidy

This cake is ideal for those who like the flavours of Christmas baking, but find the traditional cake too rich. It's also a great way to use up the last slice of cake after Christmas! It is best to start this cake a day in advance, to allow the dried fruit to soak up all the flavour of the liqueur. Try cutting into tiny squares to serve as a petit four with coffee over the festive season. You will need a 30 x 20cm shallow baking dish or tin.

Ingredients

Quantity Ingredient
50g dried cherries or cranberries, or a mixture
50ml grand marnier, cointreau or port, (or orange juice if you prefer not to use alcohol)
125g butter
2 tablespoons golden syrup
2 tablespoons good quality cocoa powder
1 teaspoon ground cinnamon
220g digestive biscuits
80g pecan nuts or almonds
125g christmas cake or christmas pudding

For the chocolate topping

Quantity Ingredient
75g butter
250g dark chocolate, minimum 60% cocoa solids
3 tablespoons double cream

Method

  1. Put the dried cherries or cranberries into a small bowl and pour over the liqueur or orange juice. Leave to soak for at least 2 hours, ideally overnight.
  2. Line the baking dish or tin with baking parchment.
  3. Melt the butter in a small saucepan with the syrup, cocoa powder and cinnamon. Stir to combine, remove from the heat and set aside.
  4. Put the biscuits and nuts in a medium bowl and crush, using the end of a rolling pin or your hands. Larger lumps are fine, as they will give the cake a crunchy texture. Crumble in the Christmas cake or pudding.
  5. Pour the dried fruit and soaking liquor into the melted chocolate mixture, stir well, then pour into the biscuit mixture. Stir until well combined, then scrape into the prepared dish and smooth out evenly using the back of a wooden spoon. Cover the surface with cling film and refrigerate.
  6. Meanwhile, to make the topping, slowly heat the butter, chocolate and cream in a small saucepan, stirring occasionally until completely melted, then remove from the heat and leave to cool to room temperature.
  7. Pour the topping over the chilled base and tilt the dish from side to side, to encourage the topping to spread evenly. Refrigerate again for at least 2 hours before carefully transferring to a chopping board and slicing into squares.
Tags:
cakes
baking
Leiths
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