From "Cook's Country by America's Test Kitchen," episode 101, "Forgotten Cakes." A homemade version of the 1960's Jell-O classic. If you don't use strawberry-flavored gelatin, the color will be wrong...
From Marlies Monika at allrecipes.com. Original author's note: "This is an Austrian recipe that was passed on from one generation to the next in my family. The secret of this cake's full flavour and softness: Prepare it one day in advance before eating it!"
Incredibly chocolatey. From the Syllabub blog at blogspot.com. Ounce amounts are BY WEIGHT, not volume. Use the best bittersweet chocolate you can get, and grate it superfine - don't cut corners!
Made as written, in a Bundt pan, try serving it with the center filled with raspberries and lightly-sweetened whipped cream. You could also bake it in round cake pans, fill the layers with recipe #292600 (try splitting each layer in half to make four thin cake layers and three layers of buttercream) and douse the whole thing in recipe #292602. Don't put buttercream on the top and sides if you're using the ganache!
This is one of my favourite Christmas cake recipes & is usually the one I end up making. It is a make-ahead cake which gets better for maturing a while. It's very fruity & has a delectable mulled wine taste to it - the nuts make it a very special cake too. I don't usually marzipan or ice this cake, although I have done when under pressure from my family - who want a "Traditional Cake with all the little Father Christmas figures & Robins on top!!!" It is nice with a fruit and nut glazed topping - as well as just being served plain with a festive frill around it! I will post more photos when I have decided how I am going to decorate it this year!