Folks, did you have a great Christmas? I hope you did cuz I did too! We had a lovely family potluck lunch with each family bringing in a dish of their choice. We took the starters and the desserts which everyone enjoyed and ofcourse there was my Traditional Irish Christmas Cake
that I finally cut after weeks of waiting! Unfortunately I couldn't get any icing done in the last minute rush and there are no pictures of the sliced cake either - it totally slipped off my mind :(
Anyway, I am still holidaying with my family. Spending time with my kids before school reopens on Sunday and also taking them out to enjoy the lovely weather. All the goodies I made for Christmas have vanished although the demand for more hasn't. I am planning to make some more stuff one of these days but came across one of my posts that has been in draft since last year! Yep, never got around to posting this very simple recipe. I can't let another year roll by without having posted it!
Just in case you have run out of cake and are in no mood to bake it all over again, fret not! I have a simple 'cake' or rather, a chocolate fudge with dry fruits in it as a substitute. This biscuit cake is a breeze to make and will save you so much effort. Of course, it won't taste very soft like a traditional cake but is a good option when you want to entertain your guests or just want to make something that's still rich and Christmassy while you are still enjoying the season!
Refrigerator Cake ~ Biscuit Cake (Easy, No Bake)
Prep time: 15 mins + chilling time (1 hour + 4-5 hrs or overnight) | Yield 12 small bars
- 55 grams/2oz butter, plus extra for greasing
- 55 grams/2 oz raisins, chopped
- 2 tablespoons brandy
- 115 grams /4oz plain chocolate, roughly chopped
- 2 tablespoons golden syrup
- 175 grams/6 oz digestive biscuits, roughly broken
- 55 grams / 2 oz flaked almonds, lightly toasted
- 25 grams / 1 oz glacé cherries, chopped
For the topping:
- 100 grams / 3-1/2 oz plain chocolate
- 20 grams / 3/4th oz butter
1. Grease and line the base of a 7" square cake tin or shallow tray.
2. Soak the raisins and brandy in a bowl for about 20-30 mins
3. Place the chocolate, butter and golden syrup in a saucepan and heat gently till everything has melted. Mix in the broken biscuits, almonds, cherries and the soaked raisins along with the soaking liquid.
4. Pour the mixture into the prepared tin and level the surface. Cover with a cling wrap and chill for about 1 hour in the refrigerator.
5. When you are ready to bring the cake out of the fridge, prepare the topping by melting the butter and chocolate in a small heatproof bowl placed over a saucepan of barely simmering water. Stir till melted and then pour over the cake and smoothen the surface.
6. Chill for another 4-5 hours or overnight for best results. Cut into bars or squares and serve