Sunday, December 7, 2014
This recipie comes from Australian Good Taste Magazine, and I would describe it as a very fancy sultana cake. It is a light cake, and perfect for those who don't really like the full on fruit cake at Christmas time. The pistachios turn out quite soft and buttery. I added in some dried cherries along with the cranberries, and just reduced the sultanas accordingly for a more Christmas touch.
The original recipe comes with a lovely frosting, Just beat together in a mixer 2 egg whites, 3 cups sifted icing sugar and 1/2 teaspoon of vanilla bean paste on the day you want to serve it.