Butter nut snap biscuits are a family favourite, combined with the Christmas flavours of port wine and touch of spice you can create a layer cake that tastes oh-so-nice!
- 1 Combine jelly crystals and ¼ cup (60 mL) boiling water and mix well. Set aside. Lightly spray a 13 x 24 x 6.5 cm loaf pan with oil, then line with plastic wrap allowing a 10 cm overhang (the oil helps the wrap to stick to the tin).
- 2 Using an electric mixer, whip the cream, icing sugar and spices to firm peaks. Then fold the jelly mixture through.
- 3 To assemble the cake, evenly spread ¾ cup of the cream mixture onto the bottom of the pan and top with a tight- fitting layer of biscuits (you may need to trim biscuits to fit). Repeat layering, finishing with a layer of cream. Store any remaining cream and biscuits for decoration. Cover with plastic wrap and refrigerate for minimum of 24 hours.
- 4 To serve, invert the cake on to a serving plate, remove the plastic wrap and decorate with any remaining, cream and assorted fresh fruits.
Crush any remaining biscuits and use as decoration.