I have to confess that I’m not the worlds greatest Xmas Fruit Cake fan. Some can be quite nice but most have Glace Cherries and Candied Peel in, which is a “No Way Jose” all the way to the shops and back for me, thank you. But I do usually feel the pull of Xmas tradition and buckle with a boiled Fruit Cake or a Nigella Bake but last year I found a Cinnamony Cake after some trials ( lots of trials!) and iced it with Cinnamon Icing and it was Xmasy with no knobbly preserved bits… a personal Yuletide triumph. It went down a Santa Storm and I made an excited Xmas pledge to henceforth always include it in my Festive Bakes. However this Summer I was introduced to the most gorgeous stuff I have ever eaten from a spoon in a jar (thank you very much Tamara Parmar)…Biscoff Spread (you know the little rectangular biscuit that comes in its own wrapper on the side of your saucer when you’re given a cup of tea or coffee in random places)…sweet mother of all things joyous, it is divine, and she made the same cake with Biscoff icing and it was Gorg. …… simples yet b….y clever. I have since discovered when returning to the recipe for this Cake that it suggested Biscoff Icing anyway….I can be such a thicky. So this year I fully intended to make said cake with said icing but being the Smart Arse that I am, I attempted a different cake and it was pants compared to this one.I hate a s..t cake..what a waste of opportunities.
I love people calling in at Xmas but I feel rubbish if I am bereft of festive baked goods so throughout all of December I endeavour to always have something Xmasy at arms length. This fits the bill very nicely indeed. Its a large cake too so depending on how popular you are it can see you out a large part of the Xmas period.I am still having a problem with my gluttony so it may only last a couple of days at my house, I’ve already finished the chocolates…..I forget that Santa is watching……..
- 150ml full-fat milk
- 3 tbsp black treacle
- 225 ml of vegetable oil
- 375g of plain flour
- 3 tsp of baking powder
- 1 1/2 tsp bicarb of soda
- 375g of light brown sugar
- 2 tsp cinnamon
- 1 tsp ground ginger
- 300ml of buttermilk
- 3 large eggs
- 1 1/2 tsp of vanilla extract
- Put the milk and treacle into a saucepan and warm to combine and set aside to cool.
- Grease the 8″ tins with a little oil and line with baking parchment.
- Measure all the dry ingredients into the mixing bowl and stir/whisk to combine.Make sure there are no lumps of sugar by breaking them up with your fingers.
- Measure all the wet ingredients into a jug and whisk before adding the treacle mixture and adding to the dry ingredients.
- Whisk it all together into a batter.
- Distribute evenly between the tins and bake in a preheated oven 180 C for 30/35 mins.
- Leave for ten mins in their tins before placing the cakes on a wire rack to cool.
I found this recipe on BBC Good Food website and it is by Cassie Best.I have adjusted it a bit as I said I’m a Smart Arse.The recipe suggests 3 layers but I haven’t got 3 tins so my version is with just 2.
- 300g full fat Cream Cheese
- 300g Biscoff spread
- 300g Icing Sugar
Mix together in a food processor and apply to Cake.