It has now become a tradition in our family to have this moist chocolate cake instead of the usual rich fruit cake at Christmas time. After the fruit-filled pudding and mince pies we all much prefer it and with its snowy-white frosting the appearance when decorated is perfectly seasonal.
Make the filling first. Put the orange juice in a saucepan and stir in the sugar. Add the cranberries. Cover, bring to the boil and simmer for 5 minutes. Cool and chill well in the fridge before using.
Now line two greased
To make the frosting, put all the ingredients together in a large deep bowl and whisk together. Put the bowl over a pan of very hot water and continue to whisk for about 10 minutes until the mixture is thick enough to stand in peaks and the sugar has dissolved. Spread at once thickly all over the cake with a wide knife, making rough flicks, decorate, leave in a cool place but not the fridge.
You can, of course, make the cake in advance and freeze it. The icing is best done a day before you cut the cake.
© 1978 Josceline Dimbleby. All rights reserved.