Not quite festive, but a Victoria sponge at it's core, this is a sponge when you're missing a few ingredients, but you still want a classic cake. It's an easy peasy recipe, and once you've made it you'll remember the basics forever.
The easiest thing is to put the soft butter, flour, and sugar in a food processor. If you don't have a food processor a whisk will do fine. It needs to be done in stages, however.
Firstly add the butter and sugar to the food processor and blend. Sift in the flour, cinnamon, nutmeg, baking powder and blend. Add the eggs one by one and and blend after each one
Butter and line two round cake tins with baking paper and pour the cake mix in. It should be perfectly smooth and lump free.
Put the tins in the oven for half an hour on the middle of the oven between at 180 degrees, or gas mark 4
After 30 minutes remove from oven and leave to cool on cooling racks (a grill rack will do) for minimum 15 minutes.
Once the sponges have cooled completely spread hazelnut caramel jam and cranberry sauce on the bottom layer and then carefully place the top layer on the bottom sponge. There you have it, the almost festive victoria sponge!
Feel free to dust with icing sugar if you're a fancy cook. Otherwise cut into slices and dig in! Serve with either a dollop of double cream or custard and you're a happy camper.
This is a fail safe recipe, and once you've got these basics down you can add different ingredients like baked and blended apple, or omit the fruit and spices altogether and make a traditional Victoria sponge with strawberry jam and double cream.