Dark marsala & stout Christmas cake
Both stone and vine fruits are steeped in a blend of aromatic fresh chai masala tea and dark rum, which combine deliciously with dark stout, to create this rich and intense cake that’s less sweet than more traditional festive offerings.
The recipes on pages 24-27 are taken from The Great British Bake Off: A Bake for All Seasons, published by Sphere, photography by Ant Duncan, £22. Baker and judge photography by Mark Bourdillon and Jack Stoneman.
SERVES 12-15
For the fruit
100g (3½oz) dried apricots, chopped
100g
(3½oz)
dried
pitted
dates
or
prunes,
chopped
150g
(5½oz)
raisins
1
small
eating
apple,
peeled,
1 small eating apple, peeled, cored and grated
300ml (10fl oz) freshly brewed chai masala tea
100ml (3½fl oz) dark rum, plus optional 3 tbsp for pouring
For the date purée
100g (3½oz) dried pitted dates
100ml (3½fl oz) freshly brewed hot chai masala tea
For the cake
100ml (3½fl oz) light olive or any neutral oil
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November 2021
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