Halloween Cake with Charms from A Year in a Scots Kitchen by Catherine Brown
Heavy with fresh autumnal fruits, its mellow flavour and moist texture contrasts with a crust of burnished nuts and fruit. The method makes use of very fine, easy-to-mix ‘cake’ flour which makes...
Ingredients
- 1 kg (2lbs) fresh ripe autumn fruits peeled and chopped
- roughly into one-inch chunks (apples, pears and plums etc)
- 4 medium eggs
- 3 tablespoons milk
- 250 g (8oz) fine self-raising, cake flour
- 250 g (8oz) butter
- 250 g (8oz) castor sugar
- 50 g (2oz) softened unsalted butter
- 2 desertspoons honey
- 50 g (2oz) hazelnuts or walnuts
- 50 g (2oz) undyed glace cherries
- 1 eating apple sliced thinly
- 2 egg yolks
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