This is my favourite use of sweet festive leftovers, including Christmas cake and leftover biscuits or cookies (I use gingerbread), which pair so well with my gluten-free brandy snap baskets.
Any variety of summer berries are welcome in this recipe. I used a bundt tin so that the cake looks like a Christmas wreath, but also so that I could pack as much fruit into the batter and be sure that it would still bake through.
