Instructions

1. Line an (81/2" diameter x 1 1/2" depth) loose bottom cake tin with greaseproof paper. See Caribbean Fruit Cake recipe
2. Crumble the cake slices and press flat and tightly into the bottom of the pan to form and even base layer.
3. In a large mixing bowl; add the cream cheese, icing sugar and vanilla extract and mix until smooth.
4. Add the double cream to the cream cheese mixture and beat until all the ingredients are thoroughly combined to form a thick creamy paste.
5. Spoon the batter into the pan with the cake base layer and using a spatula gently scrape the mixture from the sides into the centre to smooth the surface and remove any air bubbles. Smooth the top of the cake completely.
6. Cover the pan with plastic wrap and place in the refrigerator for at least 8 hrs or overnight to set.
7. Before serving, spoon the cherry compote over the top of the cake allowing some to drip down the sides.
8. Serve.

• Servings : 8
• Ready in : 500 Minutes
• Recipe Type : ChristmasMain Courses