Honey saffron Christmas cake

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• JellyCake

  02 November 2008

  JellyCake rated and commented on this recipe

  

  I made this cake last Christmas and am about to make it again this year. It turned out brilliantly and I do remember having to cook it slightly longer than the recipe, but just kept an eye on it. I don't like glace fruit or mixed peel so I added dried cranberries and blueberries instead.

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• Mandy

  13 November 2008

  Mandy rated and commented on this recipe

  

  Made this cake last year and intend to make it again this year. It was probably the nicest Christmas Cake I have made. Comments from everyone who ate were positive.

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• janeykuchen

  17 November 2008

  janeykuchen commented on this recipe

  Im about to make this cake again this year-and remember how long it took to bake last time, so am well prepared!! this must be the best ever cake I've made or tasted- it's just the mutts nuts!!

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• janeykuchen

  17 November 2008

  janeykuchen commented on this recipe

  I omit the 150g of nuts and add dried cranberries [or any other dried fruit to make up the 150g of ingredients ] so the balance is right for the mix.use warmed apricot jam to fix marzipan to cake,let this 'harden off' for a day or so before icing so the surface is dry or the almonds'oil will seep through and spoil the appearance of the icing Hmmm...I've just checked out the 'step-by-step' guide to this cake......first step-raw ingredients in a bowl.second step-finished cake being'fed' ..come on now-let's see what it's like after only 1.5hrs in oven..?!?! a little cake dressing tips wouldn't go amiss either.

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• Muriel

  20 November 2008

  Muriel commented on this recipe

  I read the comments about this cake before I made it and expected it to need longer cooking time. However, it did not! After the rcommended time I checked the cake with my skewer and it was cooked. I did not wrap newspaper around it and I did turn the oven down. So I was very pleased. Now we cannot wait to see how it will be at Christmas. It is now "in storage " waiting for it's next feed!

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• jules

  22 November 2008

  jules commented on this recipe

  This is a wonderful light fruit cake. My husbands mother was a chef and he said it is the best cake he has ever tasted. my mum also loved it, but my kids who hate nuts and fruit loved it too. fab

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• Anne Magee

  27 November 2008

  Anne Magee commented on this recipe

  Made this cake again this year and it has worked out wonderfully well yet again.....a real winner of a cake. My cake only took 3 hours in total to cook this time....not sure why but do watch it from about 3 hours onwards just in case!

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• Tracey

  07 January 2009

  Tracey commented on this recipe

  I made this cake for christmas because i wanted to try something different from the norm, after reading everyones comments i thought i would give it a try i am so glad i did and will be making it again next christmas. I also had to up my cooking time, the cake took four and a half hours to bake. (don't be put of by the cooking time)

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• Tracey

  07 January 2009

  Tracey rated and commented on this recipe

  

  I made this cake for christmas, after reading everyones comments i had to try it, my cake also took longer to bake a total of five hours but it was well worth it everyone loved that it wasn't as heavy as the normal christmas cake we have. I will be making this cake next christmas if not before then if my husband has anything to do with it. (don't be put of by the cooking times)

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• tommYHYH

  15 November 2009

  tommYHYH commented on this recipe

  I'm making this cake for christmas this year, and it's my first time ever making a christmas cake. Is it ok to start baking it now then (I have no idea when to bake a xmas cake but I know it needs to age and mature and you gotta feed it) Is it ok to make today, as it says 'can be baked last minute' then feed it how often?

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• mkatta

  18 November 2009

  mkatta rated and commented on this recipe

  

  I've been making this cake for the past two Chrismas's and will be making it again this year. I replace the cherries with dried prunes. It is the only Christmas cake I'm able to eat and enjoy. I also need some tips on decorating.. I never seem to get the finishing touches right! I usually make it around Dec. 15th and feed it 3-4 times..and is ready in time for Xmas day!

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• kirsty

  08 December 2009

  kirsty rated and commented on this recipe

  

  this is the third year i've made this cake. Everybody loves it. Its easy to make. I find it takes a litttle longer to cook but only about 15 mins. This is the only xmas cake recipe i've ever made and i love it!

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• Elizabeth

  26 March 2010

  Elizabeth rated this recipe

  

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• laura

  15 October 2010

  laura commented on this recipe

  hi i would like to make this xmas cake. but what i would like to as it doesnt say on the recipe how do i go about icing the cake please can some one let me know asap as i want to make my cake soon . thank you laura

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• Lisalou

  17 October 2010

  Lisalou rated and commented on this recipe

  

  I've given this cake a high rating as it went down a storm with my entire family. I won't be making it again this year though as I found the saffron a bit strong - personal taste. I had to cook it for an hour longer than the recipe suggested but it turned out well. I marzipaned & iced my cakel. Going to try the figgy christmas cake recipe this year :)

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• PAUL

  28 December 2010

  PAUL commented on this recipe

  PAUL ( USA) made his cake for christmas did not change anything not even the cooking times and it turned out fab: i did not ice the cake it looked to good to cover up

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• Ade Dalziel

  21 October 2011

  Ade Dalziel rated and commented on this recipe

  

  I've baked this cake every year since it appeared in Good Food magazine in 2007. This year will be my 5th version and each one has been sublime! I've found that it does take nearer to 4 hours to cook but that is never an issue for me. I guess that every oven is different. The smells that waft through the house as it cooks are very festive and instantly lift the spirits. I also soak it another couple of times and the result is a light and moist Christmas cake. It is now as much a part of my family Christmas as mince pies and mulled wine.

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• armojane

  26 October 2011

  armojane rated and commented on this recipe

  

  We love this cake, make it every year and soon gets eaten. We make small ones as well to give as presents, just need to keep an eye on them when cooking the time is a bit hit and miss.

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• KITCHEN GARDEN ALI

  18 November 2011

  KITCHEN GARDEN ALI rated and commented on this recipe

  

  This will be my third year of making this cake. I love it. Whilst you can make it at the last minute I find making it 2 or 3 weeks ahead is great as I give it extra soakings with the honeyed brandy. As it is so easy I have also made it for Christmas Gifts. Lovely for older friends and family who do not need things andy more but find a good piece of cake very comforting.

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• colette

  25 November 2011

  colette commented on this recipe

  I made these into muffin size indivdual cakes for presents, finishing as tradditonal style Christmas cake - marzipan and icing. Absolutely Fab!

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http://www.bbcgoodfood.com/recipes/4876/

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Ingredients

FOR THE CAKE

• 225g butter , softened, plus extra for greasing
• 2 tbsp brandy
• pinch saffron (about 1⁄4tsp strands)
• 225g golden caster sugar
• 4 eggs
• 225g plain flour
• 50g ground almonds
• 1 tsp baking powder
• 300g raisins
• 300g sultanas
• 100g natural-coloured glacé cherries , halved
• 85g mixed peel
• 50g whole blanched almonds , roughly chopped
• 50g whole blanched hazelnuts , roughly chopped
• 50g walnuts pieces

TO SOAK

• 3 tbsp brandy
• 2 tbsp honey

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Difficulty and servings

Cuts into 12 slices

Preparation and cooking times

Prep 30 mins

Cook 2 hrs 30 mins

Ingredients

FOR THE CAKE

• 225g butter , softened, plus extra for greasing
• 2 tbsp brandy
• pinch saffron (about 1⁄4tsp strands)
• 225g golden caster sugar
• 4 eggs
• 225g plain flour
• 50g ground almonds
• 1 tsp baking powder
• 300g raisins
• 300g sultanas
• 100g natural-coloured glacé cherries , halved
• 85g mixed peel
• 50g whole blanched almonds , roughly chopped
• 50g whole blanched hazelnuts , roughly chopped
• 50g walnuts pieces

TO SOAK

• 3 tbsp brandy
• 2 tbsp honey

Per serving

613 kcalories, protein 9.0g, carbohydrate 82.0g, fat 28.0 g, saturated fat 11.0g, fibre 3.0g, sugar 67.0g, salt 0.6 g

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