A classic combination inspired by that childhood favourite "Old Jamaica" chocolate is my bake for the Christmas event for the Clandestine Cake Club. Essentially a common or garden victoria sponge cinnamon scented , with the boozy addition of soaked raisins. I left the raisins to soak for 3 days and they smelt amazing just like that beloved chocolate bar of my youth.
I decorated the cake in a kitsch retro style, using a rum flavoured white chocolate ganache and a dark chocolate reindeer with the obligatory red nose and the cheek addition of some chocolate "rocks" (chocolate raisins and cranberries).
I also sprinkled him with some edible snow glitter too ! more is more on this occasion. Just a bit of fun for a fun event.
2 comments:
This looks like a perfect cake for the holidays. Soaking the raisins for 3 days I am sure made the cake taste fantastic.
I love rum and raisin flavour combination, a taste of the Caribbean in a cake :-)
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