This recipe was originally from Lynda Booth who runs her own cookery school and is a successful food writer. I immediately was drawn to the comfort and ease of it but still delivering great taste and of course, adaptable ……. well it wouldn’t be me if I didn’t change something 😉 !
I wanted to update the cake a bit so I changed the sherry to port and replaced the raisins with dried cranberries. By doing this, I was able to also reduce the sugar content. I also created a nice boozy drizzle for the top but more of that later ….
