Skip to main content

Walnut and Whisky Christmas Cake

I thought I'd take the opportunity before the baby is born to do some Christmas baking - I'm unlikely to find much time after! The smell of this cake was fantastic in the oven and filled the house with a lovely chrismassy smell. You can keep this cake, wrapped in baking paper in a cool place for up to three months. The recipe is taken from last years Christmas Delicious Magazine - you can probably find it online if you wish, along with the whisky buttercream icing they suggest. Of course, I wont be icing this one until the week before Christmas - if I have any time!!!

Ingredients:
175g Raisins
175g Sultanas
175g ready to eat dates, chopped
150g Natural Glace Cherries
100g ready to eat dried pears
75g Crystallised Ginger, chopped
Zest of 1 Lemon
250ml Whisky
175g Unsalted Butter, softened
175g Dark Muscavado Sugar
3 eggs
200g Self Raising Flour
1 TBSP Syrup
2 TSP All Spice
150g Walnut Halves, toasted

Method:
Step 1: Put raisins, sultanas, dates, cherries, pears, ginger and lemon zest into large bowl. Pour over whisky and leave to soak for 24 hours.
Step 2: grease and line 20cm springform tin with baking paper. Weight out 300g of the soaked fruit and tip into a food processor. Blend until pureed.
Step 3: Preheat oven to 150c. Using an electric hand whisk, beat butter and sugar together, gradually beat in eggs then fold in flour. Then fold in rest of ingredients and our into prepared tin.
Step 4: Bake for 2 1/2 hours or until skewer comes out clean.
Step 5: Wrap un-iced cake in baking paper and store in airtight container for up to three months

Comments

  1. Great idea to get your baking done now.

    ReplyDelete
  2. Yum, I love the addition of ginger!

    Katie xox

    ReplyDelete
  3. This is a Christmas cake I would love to eat.

    ReplyDelete
  4. Replies
    1. Thanks for spotting the mistake - 2 large eggs!

      Delete

Post a Comment

Thanks for leaving a comment!

Popular posts from this blog

Celebrate National Tea Day with English Tea Shop's Luxury Organic Collection + Giveaway

With over 165 million cups of tea brewed daily in the UK , it’s no surprise having a cuppa has become a Great British tradition and is proudly celebrated each year on National Tea Day (this year on the 21st April). To celebrate, speciality organic tea company, English Tea Shop, has kindly given one Jam and Clotted Cream reader the chance to win a Luxury Organic Gift Tin (pictured above).

The Luxury Organic Collection contains 72 individually wrapped pyramid tea bags and features a diverse range of classics to more unusual herbal varieties. The range includes:

Organic and Fairtrade English Breakfast: A pure Ceylon black tea sure to quench any thirst for a proper English brew Organic and Fairtrade Earl Grey: A quintessentially British tea delicately flavoured with bergamot Organic and Fairtrade Green Tea: A delicate and refreshing blend of 100% organic and Fairtrade green tea Organic and Fairtrade Peppermint: A revitalising and delicious tea packed full of antioxidants Organic Chocolate…

No Bake Zingy Lime Crumb Pie

This No-Bake Zingy Lime Crumb Pie is going to be my go to dessert this summer. A zingy lime cream encased in a sweet biscuit crumb - much like a no bake cheesecake...but better! It's seriously yummy and will happily sit in the fridge for a couple of days so there's no need to scoff it all at once if you don't want to 😜. It's quite rich too so the recipe made in a 20cm springform tin will easily feed 8 - 10 people, the perfect size for a family gathering or summer BBQ.


TOP TIPS FOR MAKING NO-BAKE ZINGY LIME CRUMB PIETry using ginger nut biscuits instead of digestives for a more grown up taste.For a 'fancier' dessert, pipe some whipped double cream around the edge of the pie and decorate with slices of lime.I whip the condensed milk, lime juice and double cream with a hand held electric whisk but you can do it by hand if you want to - it will give you a good arm workout!You can make the Zingy Lime Crumb Pie up to 3 days before you need it so it's a great ma…

Honey and Peanut Butter Flapjacks

These flapjacks are now my official weekday grab and go breakfast. I make a big batch on Sunday evening and I'm all set for the week. Oddly I don't really like peanut butter but it works well in this recipe. You can always substitute it for an extra 100g of ordinary butter if you wanted. A handful of raisins makes a nice addition too.

OTHER FLAPJACK RECIPES YOU MIGHT LIKEBanana and Coconut Flapjacks from Jam and Clotted CreamCherry Oat Bars from A Mummy TooChocolate and Banana Flapjacks from Tinned TomatoesDark Choc Chip Flapjacks from Munchies and Munchkins
HONEY AND PEANUT BUTTER FLAPJACKS


print recipe
Honey and Peanut Butter Flapjacks by Beth Sachs October-8-2012 These flapjacks make a great grab and go breakfast or after school snack Ingredients 100g Butter100g Peanut Butter200g Demerera Sugar200g Clear Honey400g Rolled Oats Instructions Step 1: Preheat the oven to 180c and line and grease a 30 x 20cm tin.Step 2: Melt the butter, peanut butter, sugar and honey together…