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Christmas Date Wreath Recipe
|Sugar||4 Ounce (125 Gram)|
|Plain flour||1 Tablespoon|
|Baking powder||1 Teaspoon|
|Eggs||2 , separated|
|Vanilla essence||1 Teaspoon|
|Dates||6 Ounce, finely chopped (175 Gram)|
|Mixed nuts||4 Ounce, finely chopped (125 Gram Of Walnuts, Almonds, Etc.)|
|Medium sherry||5 Tablespoon|
|Icing sugar||4 Ounce (125 Gram)|
|Warm water||3 Tablespoon|
|Glace cherries||1⁄4 Cup (4 tbs) (Cherries To Decorate)|
|Candied angelica||2 Tablespoon (To Decorate)|
Serving size: Complete recipe
Calories 2536 Calories from Fat 658
% Daily Value*
Total Fat 71 g109.1%
Saturated Fat 13.2 g66.2%
Trans Fat 0 g
Cholesterol 423 mg
Sodium 1583.6 mg66%
Total Carbohydrates 455 g151.5%
Dietary Fiber 22 g87.9%
Sugars 386 g
Protein 42 g83.3%
Vitamin A 10.1% Vitamin C 1.1%
Calcium 65.3% Iron 23.5%
*Based on a 2000 Calorie diet
Stir in the dates and nuts.
Beat the egg whites until stiff and fold in.
Spoon into a greased decorative 23 cm (9 inch) ring mould.
Bake in a preheated moderate oven, 180°C (350°F), Gas Mark 4, for 30 minutes or until the cake springs back when lightly pressed.
Remove from the oven and sprinkle with 4 tablespoons of the sherry.
Leave to cool.
Mix the icing sugar with the rest of the sherry and enough warm water to make a thin icing.
Remove the cake carefully from the mould and place on a serving platter.
Drizzle over the icing, allowing it to run down the sides.
Decorate with glace cherries and angelica and leave until set.
Serve with whipped cream.