Wintery weather always brings out the craving for something spicy and boozy
I love cakes that double as dessert so this year I have made a Spicy Tipsy Cake. The recipe is loosely based on the typical Cape Brandy Tart or Tipsy Tart.
In a cake form it looks more glamorous and looks good on the tea or coffee table.
I love the combination of citrus with the warm spices like cinnamon, ginger and a hint of cloves and a generous dash brandy.
One of my guests suggested that it would make a lovely light Christmas cake. I agree it will be a delicious alternative to the Traditional Christmas pudding or cake.
Dates and dark brown sugar give the cake it dark rich colour and keep it moist.
If you can keep it for that long, this cake lasts for up to 4 days.
Serve it at room temperature or slightly warmed. As you need to cut the sweetness it is essential to serve it with lashings of whipped cream or creamy warm custard. As a dessert you can also serve it with a godd vanilla ice cream.
