Tunis cakes also originally had a small apple, orange and banana made of marizpan in the center of the decoration instead of the circle of buttercream. Christmas Fun and Activities If you are in Norfolk or Suffolk and able to get hold of a Tunis Cake from Wendy’s House Bakery then I can highly recommend it. The cake itself was light and moist and the chocolate topping was lovely and rich without being too sweet. I’m not sure my photo’s do it justice but it looked really lovely and my family and visitors really enjoyed it this afternoon.

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Bake at 170C (please note that if using a Fan Oven reduce temperature to between 140C and 150C) for one-and-a-half hours until golden in color and a skewer test comes out clean.

Mode, — Sieve the baking-powder well with the flour; break the volatile down in a mortar with a little milk; cream up the butter and sugar, adding the volatile and eggs in the usual manner. Then mix in the flour with milk to a nice free cake-batter consistency; grease a clean flat tin, and lay the batter out in gieces weighing about 2 1/2 ozs. each; wash them carefully over with egg, brush-ing them up to the centre, and bake in a warm oven. Sell at 1d. each. Stone and cut up the dates. Wash and drain the figs and prunes, and cut both into small pieces, rejecting the stalks and stones. Chop the walnuts, whisk up the eggs, add the warmed golden syrup, and whisk together. Beat the butter and sugar to a cream, then gradually stir in the flour with the spice and soda, adding the prepared fruit, nuts, eggs and golden syrup. Mix and beat well, adding milk as required. Turn into a greased cake tin, and hake in a moderate oven. If you want to be extra fancy, you can make half of the buttercream pink using red food coloring and have the inner circle yellow and the outer circle pink! Add the Eggs individually and with each Egg add one tablespoon of each kind of Flour, and beat well. According to The Internet, Tunis cake is Christmas cake from the Edwardian period – however some claim it was invented by McVities, so who knows. The basic premise is that you make a madeira sponge flavoured with lemon zest, then top it with chocolate before decorating with marzipan fruits.A quarter-pound of dates, figs, and prunes, half-a-pound of flour, three ounces Demerara sugar, three ounces of butter, one ounce of shelled walnuts, one level teaspoonful of mixed spice, two eggs, half-a-teaspoonful of bi-carbonate of soda, three ounces golden syrup, milk. Pour the cooked chocolate over the top of the cake; smoothing it very carefully (don't rush this) and leave to set for at least 12 hours. To make the buttercream, mix together the icing/powdered sugar, butter, orange juice and yellow food Coloring until smooth. Make the cake: cream butter and sugar together until light and pale, then add the eggs one by one, adding a little flour with each addition. Finally add the rest of the flour, ground almonds and cinnamon along with the orange zest and juice. Beat together until entirely light and smooth. Tip into the tin, smooth the surface and bake in the centre of the oven for about 40 minutes, until a skewer inserted in the centre comes out clean. Leave to cool in the tin until totally cold.