Of course I cannot claim this beautiful cake to be my own concoction but it is so delicious, and having tried many recipes for it I have finally arrived at a combination of several which I find makes the best cake. It is a perfect cake for birthdays or parties. I even use it as a Christmas cake because after eating Christmas pudding and mince pies no one in our house seems to feel like rich fruit cake at teatime. Also the gleaming white American frosting makes such wonderful snow. It is so easy to shape into ice slopes for a skiing Father Christmas and his reindeer pulling a sledge, while perhaps a snowman sits under a frosty Christmas tree nearby and the robin redbreast sits perkily on his log! True American frosting which you make with a sugar thermometer is wonderful but not guaranteed to succeed and I find it tricky to do without the help of a second person. This mock American frosting is very good indeed and easy both to make and to ice with. It is better if you can make and ice the cake one or two days in advance.
Line 2 greased
To make the frosting put all the ingredients together into a large deep bowl and whisk thoroughly 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 if liked.
© 1976 Josceline Dimbleby. All rights reserved.