Decorate this spiced caramel cake with fresh or frozen cranberries to make a perfect centrepiece for any Christmas table. Cranberries are very rich in vitamin C, but their tart taste, which is due to their high acid content, can take a little getting used to. Cranberry shrubs, which are mainly cultivated and harvested in the northern states of the USA, flower in July. Their flowers look a little like the head and beak of a crane – hence the name of these little red fruits.
Melt the butter, sugar and caramel syrup in a small saucepan over low heat, stirring constantly. Transfer to a bowl and leave to cool slightly. Meanwhile,
Transfer the dough to the tin and
For the frosting, whisk the cream cheese and vanilla sugar until creamy using an electric whisk at low speed. Gradually add the icing sugar until the frosting has the desired consistency.
Leave the cake to cool for 10 minutes, then remove from the tin and slice through horizontally. Leave to cool fully. Cover the bottom half with half of the frosting, then top with the other half of the cake. Spread the remaining frosting across the top.
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