Yule slice

Prep: 15 mins Cook: 1 hr - 1 hr, 45 mins

More effort

Cuts into 16 thin slices
Perfect for health-conscious people who still like a Christmas treat, this is dairy-free and full of fruit and nuts

Nutrition and extra info

  • Freezable
  • Dairy-free

Nutrition: per serving

  • kcal322
  • fat16g
  • saturates2g
  • carbs41g
  • sugars36g
  • fibre3g
  • protein7g
  • salt0.15g
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Ingredients

  • 200g walnut halves
    Walnuts

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 100g hazelnut
    Hazelnuts

    Hazelnut

    hay-zl-nut

    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 50g blanched almond
  • 200g raisin
  • 100g pitted date, chopped
    Dates

    Date

    da-ate

    Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

  • 200g dried apricot, chopped
  • 140g glacé cherry or pineapple
  • 100g plain flour
  • 2 tsp mixed spice
  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 175g dark muscovado sugar
  • 3 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp vanilla extract
  • icing sugar, for dusting

Method

  1. Heat oven to 150C/fan 130C/gas 2. Line the base and sides of a 1.5-litre loaf tin (a long thin one is best) with baking parchment. Mix the nuts and dried fruit thoroughly in a large bowl using your hands. Sift in the flour, spice and baking powder, then add the sugar and mix everything well. Beat the eggs with the vanilla, then add to the dry mix, turning everything together well until there is no dry mix visible.

  2. Turn into the prepared tin and smooth the top. Bake for 1½-1¾ hrs, then cool in the tin for 15 mins. Turn out, peel off the paper and cool on a wire rack. Dust the top thickly with icing sugar, to serve.

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Comments, questions and tips

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Comments (28)

ladyruskin's picture
3.75

I made this as something a bit different this Christmas. I made it in a swiss roll tin and cut rough bite sized cubes. It was tasty and not as rich as the other goodies on offer. If I make it again I think I will chop or crush the nots a little to make smoother morsels

vondeegan's picture

A great alternative to christmas, and it really is delicious. Simple to make.

alibi8's picture

I made this before Xmas and it was delicious - had all been eaten before Xmas Eve. If I were making it again (which I will be) I might try cooking it on a flat tray rather than as a loaf as that would allow me to cut it into smaller pieces more easily. Might put in pecans instead of walnuts next time.

gervais's picture
5

Just making this on eagain as it is so delicious, the recipe does not claim to be suitable for vegetarians just dairy free Roberta.

joricho's picture
5

Made little bags of this as Xmas gifts last year. Friends really liked it and have requested more this Xmas!

aelder's picture
4

Really great, sugar could easily be halved as sweet enough with cherries. I soaked my raisins and sultanas in disorono! Very tasty, cut very well with a standard bread knife. Will definately be making this again, maybe with cranberries and macademias

alicat100's picture
5

was really pleased with yule slice and will be making each xmas from now on. varied dried fruit adding cranberries and prunes. also added marzipan as kids love it delicious.

sumalpas's picture

Delicious! Used only half the sugar and included dried figs and Brazil nuts. I've made four, each time with a slightly different combination of fruits and nuts. A few hours in the fridge helped in cutting extra thin slices.

vondeegan's picture

made this twice recently.. so easy and delicious to make.
i reduced the sugar to 100g and i think i would try to bring it down again next time.
I would try using wholemeal/ spelt flour next time too!

lewise's picture

Very good cake. Great if you need a festive cake for those needing heart healthy options. For the slicing, I found a proper serrated knife best (like a small bread knife) to saw evenly through.

sailorgirl700's picture

Hi with reference to using an egg, you could try egg substitute which is both suitable for vegetarians and folks with high cholesterol. I get mine off the internet, as I can't find it in stores locally, or you could use half a mashed banana or a little apple sauce and a tea spoon of bi carb as this does the same job. Hope that helps.

kathyannp's picture

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.

jennahead's picture

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!

boyciea's picture
5

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.

absinthe's picture
5

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 =]

granite's picture

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.

camrob79's picture

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

gervais's picture
5

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!

barbrogers's picture

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

sam1snannie's picture
5

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.

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