Spice Girl asked me in a comment here what happened to the cake I was making….

Full of sticky French Agen prunes, the best prunes in the world,  and even stickier cherries, whole walnuts and more fruit again, embedded in a caramel sauce, I  topped off Dan Lepard’s Caramel Cake with some Dutch marzipan. The cake is sweet and moist and could do with some more brandy in it to give it a more Christmassy feel, but it’s a delicious cake nonetheless. We only cut it yesterday so this is the first slice!
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