Nutritional Info

Nutrition Facts

Serving Size 1 (299g)

Calories 559
Calories from Fat 235 (42%)
Amount Per Serving %DIV
Total Fat 26.1g 40%
Saturated Fat 14.4g 72%
Monounsaturated Fat 8.7g
Polyunsaturated Fat 3g
Trans Fat 0.0g
Cholesterol 122.4mg 41%
Sodium 351.3mg 15%
Potassium 345mg 7%
Total Carbohydrate 57.5g 19%
Dietary Fiber 2.2g 9%
Sugars 6.1g
Protein 19.9g 40%

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Recipe Description
This traditional Christmas cake is filled with candied fruits and topped with a healthy serving of Irish whiskey. Make this a day in advance for the cake to have proper set up time.
Prep time
25 hr 20 min
Cook time
3 hr 30 min
Ready In
28 hr 50 min


Serves Tool

Serves To:USMetric
2   small bramley seedling apples, grated
1   large
2 1/2 Cup(c)  flour
1   mixed spice
6   eggs
1 1/4 Cup(c)  light, soft brown sugar
16 Tablespoon(T)  butter
1/3 Cup(c)  irish whiskey
3/4 Cup(c)  candied peel
1   orange
1   lemon rind, grated
1/2 Cup(c)  almonds, ground
3/4 Cup(c)  muscatel raisins, stoned
1 1/2 Cup(c)  raisins
2 1/2 Cup(c)  currants
2 1/2 Cup(c)  golden raisins
1/4 Cup(c)  whole almonds
3/4 Cup(c)  glace cherries


Line the base and sides of a 9 inch round, or an 8 inch square pan with parchment paper. Wash the glace cherries and dry them. Cut in two or four as desired. Blanch the whole almonds in boiling water for 1 or 2 minutes, rub off the skins and chop them finely. Mix the dried fruit and nuts. Add the ground almonds, grated orange and lemon rind and candied peel. Add the whiskey and then leave the mixture for 1 hour to macerate. Preheat the oven to 325° F. Cream the butter until very soft. Add the sugar and beat until light and fluffy. Whisk the eggs and add in bit by bit, beating well between each addition so that the mixture doesn't curdle. Mix the spice with the flour and stir in gently. Add the grated apple to the fruit and mix in gently but thoroughly. (Do not beat the mixture again or you will toughen the cake.) Put the mixture into the prepared pan. Make a slight hollow in the center. Dip your hand into the water and pat it over the surface of the cake. This will ensure that the top is smooth when cooked. Reduce the heat to 300 degrees F after 1 hour. Bake until cooked, about 3 to 3 1/2 hours. Test in the center with a skewer. It should come out completely clean. Pour a little whiskey over the cake and leave to cool in the pan. Next day remove the cake from the pan. Do not remove the lining paper, but wrap in some extra wax paper and foil until required.

Additional notes

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