Yule slice

Latest comments and suggestions

Results 1-20

• oana

  28 November 2007

  oana rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kelvin

  29 November 2007

  Kelvin rated and commented on this recipe

  

  Used currants instead of raisins, only because I don't like raisins. used half cherries and half pineapple and added some pecans which was nice. Delicious but beware easy to burn the top.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• seagoon

  11 December 2007

  seagoon commented on this recipe

  I have made this log a couple of times ,it just doesn't last it so nice.I did mix pecans with the walnuts & added cranberries to the raisins

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• seagoon

  11 December 2007

  seagoon rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Stela

  21 December 2007

  Stela rated and commented on this recipe

  

  I put more cherries than raisins. Really tasty. The only problem was slicing into thin slices like in the photoghraph. Will definitely make it again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• josie

  20 February 2008

  josie commented on this recipe

  I have tried this cake and believe,its wonderful. My only problem was that I could not cut out thin slices (same as seen on the picture) Must we have a special knife?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sisi

  05 March 2008

  Sisi rated and commented on this recipe

  

  Just like my mum used to do

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• WILLSY

  05 August 2008

  WILLSY rated and commented on this recipe

  

  I made this for my family as i don't like it myself and they loved it, it was hard to cut with a knife without ending up like doorsteps, but i tried a clean cheese board with a cheese wire attached and it was quite easy.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• cmf-foodfile

  04 December 2008

  cmf-foodfile commented on this recipe

  I haven't tried this recipe yet. And am still not sure if I will - husband is diabetic, so I try not to have too much swet stuff available. Though I think that something like this would actually work quite well - cos you'd only take one piece! As far as the cutting goes, if it's so difficult to cut a thin slice - why not cut a thick slice, then cut that into 2 or 3 or 4 up and down, to get a "thick stick"? You'll still get a share of the fruit and nut - and it is much easier to eat a thick stick than a thin slice!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• thoraallan

  13 December 2008

  thoraallan commented on this recipe

  the top burns really easily, anyone know how to stop this?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Maureen

  04 January 2009

  Maureen rated and commented on this recipe

  

  I have made this twice now and it is always good. With reference to Thora Allans comment, perhaps try putting a sheet of baking parchment or greaseproof paper loosely over the top when baking to prevent over browning. Well done Mary Cadogan for inventing something nice for high cholesterol people.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Barbara

  07 December 2009

  Barbara commented on this recipe

  How can this recipe be dairy free when it contains egg??

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• janet

  11 August 2010

  janet rated and commented on this recipe

  

  Just wonderful.I used the tip with the greaseproof and had no trouble. On the issue of dairy free maybe Barbara you need some help with the definition it means free of milk and milk products. As far as I am aware eggs come from chickens!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Roberta

  01 December 2010

  Roberta commented on this recipe

  Janet there are vegetarians that do not include eggs in their diet!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• bobby

  02 December 2010

  bobby commented on this recipe

  I haven't made this cake yet, but with all the fruit in it i think the sugar is not needed. I am going to give it a try without and let you all know.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• absinthe

  14 December 2010

  absinthe commented on this recipe

  Roberta this recipe does not state it is for vegetarians! Made this for my lovely friend who is lactose intolerant and to say she was grateful is an understatement! Makes the house smell christmassy =]

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• absinthe

  14 December 2010

  absinthe rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Boycies Book

  21 December 2010

  Boycies Book rated and commented on this recipe

  

  This cake was a resounding hit with my work colleagues who devoured it in record time. Very easy to make, tastes delicious and is a winner on every level.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jennahead

  23 December 2010

  Jennahead commented on this recipe

  This is lovely! When I bake, I never usually want to eat what I've made (I know that's a bit strange!). This, however, I have been nibbling non-stop! Thumbs up!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kathyannp

  16 February 2011

  kathyannp commented on this recipe

  I made this for Christmas Eve and everyone loved it! My daughter is Milk intolerant so this was a perfect recipe. I even put a roll of marzipan in the middle to make it more like Christmas Stolen.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4930/

Your binder

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 200g walnuts halves
• 100g hazelnuts
• 50g blanched almonds
• 200g raisins
• 100g pitted dates , chopped
• 200g dried apricots , chopped
• 140g glacé cherries or pineapple
• 100g plain flour
• 2 tsp mixed spice
• ½ tsp baking powder
• 175g dark muscovado sugar
• 3 eggs
• 1 tsp vanilla extract
• icing sugar , for dusting

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Cuts into 16 thin slices

Preparation and cooking times

Prep 15 mins

Cook 1 hr - 1 hr 45 mins

Dairy-free

Good for you

Ingredients

• 200g walnuts halves
• 100g hazelnuts
• 50g blanched almonds
• 200g raisins
• 100g pitted dates , chopped
• 200g dried apricots , chopped
• 140g glacé cherries or pineapple
• 100g plain flour
• 2 tsp mixed spice
• ½ tsp baking powder
• 175g dark muscovado sugar
• 3 eggs
• 1 tsp vanilla extract
• icing sugar , for dusting

Per serving

322 kcalories, protein 7.0g, carbohydrate 41.0g, fat 16.0 g, saturated fat 2.0g, fibre 3.0g, sugar 36.0g, salt 0.15 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.