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Christmas cake

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90 g g Unsalted butter Unsalted butter
Lemon zest Lemon zest
Lemon juice Lemon juice
220 g g pitted dates pitted date
100 g g walnut spoon sweet walnut spoon sweet
100 g g glacé cherries glacé cherry
310 g g Raisin Raisin
130 g g Walnuts [INT] Walnut
65 ml ml Cognac Cognac
60 ml ml [INT] Golden Syrup [INT] Golden Syrup
1 Teaspoon Teaspoon Cinnamon Cinnamon
0,5 Teaspoon Teaspoon Nutmeg Nutmeg
0,5 Teaspoon Teaspoon Cardamom Cardamom
75 g g dark brown sugar dark brown sugar
130 g g Flour Flour
2 Eggs Egg

Christmas cake

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1:10 h


You will need a round and deep baking pan with a 15 cm diameter.

1. Line the base and sides of the baking pan with baking paper and preheat the oven to 160°C (320°F) on fan.

2. In a deep pan, melt the butter, and once melted, add the dates, glacé cherries, walnut sweet, raisins, cognac, golden syrup, cinnamon, nutmeg, cardamom, lemon zest, and lemon juice. Stir with a wooden spoon for about 4-5 minutes until the mixture is well heated, and the dried fruits have absorbed most of the liquids.

3. Remove the pan from the heat for a while, then add the flour and eggs. Continue to mix until the mixture is well-mixed. Finally, add the chopped walnuts and transfer the mixture to the baking pan.

4. Bake the cake for approximately 50 minutes or until it turns golden brown.

5. Once it has cooled, remove it from the baking pan and decorate it with icing, dried fruits, nuts, or your preferred decorations.

Enjoy your Christmas cake!