Recipe from How to be a Domestic Goddess.

The second Christmas cake to come up on the Meal Wheel in under five months, this was made on a summer’s day and the smell of festive spices filling my kitchen made me wish I was in an Alpine lodge surrounded by pine trees and snow. I’m definitely more of an autumn/winter than summer fan, those cosy nights in are to be cherished.

It was nice to make a Christmas cake that I loved to eat and tasted amazing, given my aversion to proper fruity Christmas cakes. Nigella recommends this is baked in a Bundt tin but as I have yet to add one to my kitchen supply list, it was baked in a standard round tin, this however didn’t affect the incredible spiced taste at all, and probably made it easier to decorate with the royal icing (made even easier by being pre-prepared from a tub).

I’ll definitely be making this one again when the nights draw in, but why wait for that!